I still don’t have the food blog up, but I wanted to share this absolutely fabulous risotto that I made tonight.

I roasted a pie pumpkin yesterday after cutting it into large chunks, tucking cloves of garlic in between the slices, drizzling generously with olive oil, and adding a little sea salt and pepper.  I cooled it overnight in preparation for making the risotto today.

I don’t often cluck about what I cook, but I must say that this is absolutely fabulous.  I need to write down the recipe to share on the new blog once it goes up.  But for now, I’m sharing the pictures below to keep you anticipating this recipe.

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