Okay, so it’s Sunday after Thanksgiving. Like a good foodie you’ve taken the time on Saturday to make fresh turkey stock out of the left over bones, skin, etc. And, secreted away in the back of the fridge is half a can of pumpkin purée left from making the pumpkin cheese cake. And you can’t stand turkey and dressing and cranberry sauce anymore, oh please not again! The answer, or at least part is, a pumpkin risotto (the other part is a nice steak). This is adapted from a squash risotto that uses leftover sautéd winter squash, which makes for nice chunks when stirred in at the end—but with the purée it comes out really smooth and creamy. Personally, if you cook the rice until more than al dente, and watch the liquid, you don't need to add cheese to make the risotto creamy.

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