Garam Masala Pumpkin Risotto

Ingredients:

For the Risotto:

• 1 cup Arborio rice

• 1 small pumpkin or 2 cups canned pumpkin puree

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 4 cups vegetable or chicken broth, kept warm

• 1/2 cup dry white wine (optional)

• 1/4 cup grated Parmesan cheese

• 2 tablespoons unsalted butter

• Olive oil

• Salt and pepper, to taste

For the Garam Masala Spice Blend:

• 1 teaspoon Authentic Garam Masala from Punjab

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

Instructions:

1. Prepare the Pumpkin: If using fresh pumpkin, peel and dice it into small cubes. Roast in the oven at 400°F until tender, about 25-30 minutes. If using canned pumpkin puree, set aside.

2. Cook the Onion and Garlic: In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft and translucent.

3. Toast the Rice: Add Arborio rice to the pan and stir to coat with the oil. Cook until the edges of the rice grains start to turn translucent.

4. Add Wine: Pour in the white wine (if using) and stir until it has been absorbed.

5. Add Broth Gradually: Begin adding warm broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.

6. Add Pumpkin and Spices: When the rice is halfway cooked, stir in the roasted pumpkin cubes or pumpkin puree, garam masala, cinnamon, nutmeg, and ginger. Continue adding broth and stirring.

7. Finish the Risotto: Once the rice is creamy and just tender (al dente), remove from heat. Stir in butter and grated Parmesan cheese. Season with salt and pepper to taste.

8. Rest: Let the risotto rest for a few minutes before serving.