Ingredients
1 small sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
1 tablespoon olive oil
2 cups shredded Roast Duck, rendered duck fat reserved separately
1/4 cup chopped onions
2 cups Arborio or Carnaroli rice
1 tablespoon very finely chopped garlic
6 to 8 cups Brown Chicken Stock
1 1/2 teaspoons coarse salt
Freshly ground black pepper
1 tablespoon unsalted butter, room temperature
1/2 cup heavy cream
1/4 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese, plus more for garnish
1/2 cup %%component_recipe_title%%
Chopped chives, for garnish
Preparation
Preheat oven to 450 degrees. Place pumpkin on a rimmed baking sheet and roast until pumpkin is tender, 30 to 35 minutes, rotating baking sheet halfway through.
Heat oil in a large saucepan along with 2 tablespoons reserved duck fat over high heat. Add onions and cook, stirring, for 1 minute. Stir in rice and cook, stirring, for 1 minute; stir in pumpkin and garlic. Stir in 1 1/2 cups stock and season with salt and pepper; bring to a boil.
Reduce heat to medium and continue to cook, stirring. Add stock, 1 cup at a time, stirring until liquid is fully absorbed before each addition, until rice is al dente, 16 to 18 minutes.
Stir in shredded duck, butter, heavy cream, basil, and cheese; continue cooking until rice is tender and creamy, about 2 minutes more. Serve risotto immediately garnished with pumpkin seeds, chives, and more cheese, if desired.
