Creamy Pumpkin and Thyme Risotto

1.Heat the olive oil and 25g of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

2.Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. This toasts the rice and helps it absorb liquid evenly.

3.If using, pour in the white wine and stir until it has completely evaporated. This adds depth of flavor.

4.Add the diced pumpkin, ground cinnamon, and sugar to the pot, stirring well to combine.

5.Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously. Wait until each ladleful is almost completely absorbed by the rice before adding the next. This process should take about 20-25 minutes.

6.When the risotto is about halfway cooked (after about 10-12 minutes of adding broth), stir in the milk and oat milk. Continue adding broth as before.

7.Once the risotto is creamy and the rice is al dente (cooked through but still with a slight bite), remove it from the heat. Stir in the remaining 25g of butter, fresh thyme leaves, and grated Parmesan cheese (if using).

8.Season with salt and freshly ground black pepper to taste. Let the risotto rest, covered, for 2-3 minutes before serving.

9.Serve immediately, garnished with extra fresh thyme leaves and a sprinkle of black pepper.