This recipe has beautiful fall colors, and the bitterness of the radicchio is a great balance to the sweetness of the pumpkin.
2 1/2 cups chicken stock
1/4 cup unsalted butter
1 shallot, finely chopped
6 ounces pumpkin, cut into 1/2 inch dice (about 1 1/4 cups)
5 ounces radicchio leaves, rinsed and trimmed
1/2 cup risotto rice (white short-grain)
2 tablespoons white wine
salt & pepper
Pour the stock into a saucepan, bring to a boil and simmer.
In another saucepan, melt half the butter over medium heat. Add the shallot and cook until translucent. Add the diced pumpkin and stir to coat. Season with salt, and cook until the pumpkin starts to soften slightly at the edges, about 5 minutes.
Meanwhile, cut the radicchio leaves in half lengthwise, then crosswise into 1/4" strips. You should have about 4 cups.
Add the rice to the pan, stirring to warm the grains and coat them. Stir in the radicchio and continue stirring until it wilts and changes color. Pour in the wine and cook, stirring until it evaporates. Season with black pepper. Now add a ladleful of hot stock and stir constantly until the liquid is almost completely absorbed. Continue adding the stock, one ladleful at a time.
After 20 to 25 minutes, the pumpkin should be cooked and the rice should be cooked but still slightly al dente. Remove the saucepan from the heat and let sit for 2 minutes. Season to taste, stir in the remaining half of the butter, and serve. Grate Parmesan over the top.