Serve immediately in shallow soup bowls or salad plates. Garnish the center of each risotto with a pile of finely diced pumpkin, sprinkle with a teaspoon of toasted pine nuts, and place three to ...

Now we're getting into the feel of fall with 'Roast Pumpkin Purée, Risotto, Fresno Pickles, & Pan Seared Squash and Brussels'. Click here for a printer-friendly version of the recipe below.