Yesterday we hosted our annual B&S holiday party. The day each year where we cook a full holiday meal for our friends, photograph all the recipes, and tie a nice bow around all the recipes I’ll be posting throughout the holiday season. It’s my favorite day of the year for many reasons, particularly because it combines everything I love about the holidays– cooking and sharing food with people I adore– without all the usual pressure of the holidays. It’s a magical day.

The first course was a risotto with caramelized onions, bone broth, fresh pumpkin, dry white wine, and pomegranate seeds. Thanks to the bone broth the risotto was rich and creamy, and the pumpkin added a heartiness perfect for this time of year. The pomegranate seeds sprinkled on top were a delightful surprise, bringing a freshness and tartness that lightened the overall flavor of the dish. It was a fantastic way to start the meal.

Pumpkin & Pomegranate Risotto

1 fresh pumpkin

1 yellow onion

3 cloves garlic

1 pat butter

2 cups arborio rice

5 cups bone broth or stock

1 cup dry white wine

Salt to taste

1 pomegranate

Halve and gut pumpkin and roast at 350F for 25-30 minutes or until pumpkin is soft, but not mushy.

Dice onion. Melt butter in a large skillet and begin to cook rice over medium- low heat. Cook, stirring occasionally, until onions are browned. Mince garlic and stir in, along with dry rice. Toast rice for 3-5 minutes, stirring constantly. Add in 2 cups of bone broth, room temperature, along with salt. Stir the risotto until all the liquid is absorbed, then taste. Add the remaining broth and, if desired, more salt. Continue to stir until all the liquid is absorbed, then add in the wine. Stir until fully absorbed and then drop the temperature to low. Scoop the pumpkin out of the skin and add it to the risotto, breaking it into bite sized pieces as you go. Stir to combine, then transfer to a serving dish.

Halve pomegranate and break apart with your hands. Sprinkle seeds over top of the dish and serve hot.