Pumpkin Risotto-Cháo Bí Đỏ Kiêủ Ý

Amber cup squash is used here but any sweet, orange flesh squash/sugar pumpkin can be used.  I never try to cook big pumpkins for carving.  If you have please share how it tastes.  Cooked chicken can be added near the end.  This is the first time I learn how to make risotto, I find out that cover the pan will cook rice faster and more tender with less chicken broth but less creamy.  However, the pumpkin puree really makes risotto creamy at the end.  If cook rice without cover, add 1/2 cup broth at a time, stir until all liquid absorbed, then add more liquid. Keep it simmering very gentle to avoid too much chicken broth reduce may lead to salty taste per my opinion unless light or no added salt chicken broth is used.

Make 4 servings

3 cups cut pumpkin (1 cm /0.5 inch cubes)
2 Tablespoon extra virgin olive oil
2 Table minced shallot
1/2 cup chopped yellow onion
1 cup arborio rice or other risotto rices
1/2 cup white wine (optional)
6 cup chicken broth.
1 Table unsalted butter
2 Tablespoon grated Parmesan cheese plus extra for shaving.
1-2 Tablespoon/s chopped parsley (optional)
Salt and ground black pepper to taste

1. Heat chicken broth in a saucepan to simmer and  keep it simmering gently while preparing the dish.
2. Coat a large pan about 10 inch. with 1 Tablespoon olive oil.  Heating oil over medium high heat until simmering. Add shallot, stir occasionally until fragrant, add pumpkin.  Reduce the heat down to medium, stir to coat pumpkin with oil and shallot until pumpkin has some light brown spot.  Sprinkle pumpkin with 1/8 teaspoon of each salt and pepper.  Add 3 Tablespoons of chicken broth to pumpkin.  Stir, cover and reduce the heat down to medium low. Simmering, stir occasionally until pumpkin is very tender like cooked potato.  Add more chicken broth if needed.   Remove from heat. Puree one half in a blender while it is still warm with 2-3 Tablespoons of chicken broth to make a thick smooth puree.  Keep one half whole. 
3. Clean the pan and return it to the stove.  Heating 1 Tablespoon oil over medium high heat.  Add chopped onion, stir until soft.  Stir in rice to coat well.   Add wine if used or 1/2 cup chicken broth.  Stir, reduce heat down to very gentle simmering until all the liquid is absorbed. Add enough chicken broth to cover the rice.  Cover and simmer until all the liquid absorbed and rice is almost tender but still has some bite about 20 minutes.  Remove the lid, stir and add more chicken broth 1/2 cup at a time until risotto is creamy.  Check  by using a spoon, making a line at bottom of the pan, the sauce and rice mixture should fill it back immediately but it should not be watery.  
4. Stir in pumpkin puree, butter, then stir in cooked pumpkin cubes, cheese and chopped parsley. Season with salt and black pepper if needed.  Serve immediately in warm plates.  Garnish with shaving cheese.  
5. Leftover risotto will become thicker and dry.  Add a little more broth or hot water and warm it up. 

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