Seminole Pumpkin and Silver Queen Risotto
1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup onion, diced
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup seminole pumpkin, diced and cooked
1 cup Silver Queen Florida corn kernels
Bring stock to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the stock remains steaming, but is not simmering.
Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add rice and stir to coat.
Stir ½ cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ½-cup increments and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.
Remove from the heat; stir in ¾ cup cheese, pumpkin, corn and pepper. Serve sprinkled with the remaining 1/4 cup cheese.