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PUMPKIN RISOTTO WITH AGED GOUDA Serves 2 INGREDIENTS 2 Tbsp butter 1 small yellow onion, minced 1 clove garlic, minced 1 cup arborio rice

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SAVE $2.00 *

1 cup diced pumpkin ¼ cup dry white wine 2 cups chicken or vegetable stock, warmed 2 more Tbsp butter 1/3 cup grated aged Glasgow Glen Gouda Salt and pepper to taste DIRECTIONS In a medium saucepan, heat the first 2 Tbsp butter over medium-low heat. Add the onions and garlic and saute for 3 minutes, until the onions are soft. Add the white wine, then let in absorb into the rice, stirring constantly. Stir in the pumpkin. Add the warm stock ¼ cup at a time, stirring constantly. Wait until all the liquid has been absorbed before adding more stock. Keep adding more stock until the rice is softened and no longer hard in the middle - about 15 minutes. Stir in the remaining butter, then add the cheese (save a little for the top). Season to taste with salt and pepper. Transfer the risotto to your serving bowls, then top with a little more cheese and serve right away! Add the rice and stir it well to coat the rice in butter. Cook another minute.

TOMMASI LUGANA 10656Z, 750 mL, NOW $17.99

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ARA SINGLE ESTATE PINOT NOIR 07696Z, 750 mL, $23.99

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12 CELEBRATE FALL 2018