Pumpkin and Goat Cheese Risotto

Steep the bay leaf in your chicken stock.

in a heavy bottom stock pot, sauté rice with pumpkin and onions over medium heat til onions are translucent and rice has a toasty aroma with a golden color. Add garlic and sauté briefly.

Deglaze with white wine, add bay leaf

While stirring vigorously add stock one cup at a time.

It will take a few minutes to absorb the stock, so this is a labor-heavy task

Continue adding the stock 1 cup at a time until it is absorbed. You will use almost, if not all of the stock depending on how you like it, al-dente or fully cooked. Before adding the last cup of stock stir in your pumpkin puree.

Once your rice is cooked to your liking you should season it with salt and pepper and add your cheeses while stirring.

Finish by adding in your butter, stirring until it is completely melted

Stir in your chopped herbs allow to site for a minute before serving so it can allow all of the flavors to marry.