Asparagus and Pumpkin Risotto

Step 1: Peel and chop the pumpkin into small cubes. Place on a cookie sheet and drizzle olive oil, salt and pepper. Bake in preheated oven of 375. Bake until soft (about 15-20 minutes) Remove from oven and keep warm.

Step 2: Remove woody ends from the larger asparagus and chop into 1 inch pieces. Leave the smaller ones whole. Steam asparagus until tender (about 5 minutes for large and 3 minutes for baby) Plunge into ice cold water when cooked.

Step 3: Lightly fry the onion and garlic in hot oil in saute pan until softened. Then add the rosemary and cook for another minute.

Step 4: Add rice and stir for about 2 minutes until rice begins to turn translucent. Add ladle full of hot stock and stir until absorbed and continue adding ladle full of broth at a time. When you see the broth absorbed add more hot broth. Rice will become creamy and tender.

Step 5: When the risotto is almost done mix in the grated cheese, pumpkin and chopped asparagus. Continue to heat through for about a minute or two.

Step 6: Divide into four bowls or plates and criss cross 2 baby asparagus over each dish. Drizzle with a little truffle oil and finish with fresh ground pepper and enjoy.