Pumpkin Risotto

 

1

cup vegetable broth

1

cup water

1

tablespoon olive oil

1

medium onion, chopped (1/2 cup)

1

cup uncooked Arborio or regular long-grain rice

3/4

cup canned pumpkin (not pumpkin pie mix)

1/2

cup dry white wine or vegetable broth

1/3

cup grated Parmesan cheese

1/4

teaspoon fresly ground pepper

1/4

cup chopped fresh parsley

1/8

teaspoon ground nutmeg

Freshly shredded Parmesan cheese, if desired

• 1 In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
• 2 Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until softened. Stir in rice; cook 5 to 8 minutes, stirring frequently, until edges of kernels are translucent. Stir in pumpkin and wine.
• 3 Reduce heat to medium. Stir in 1 cup of the broth mixture. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth mixture. Cook 10 to 15 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in grated Parmesan cheese and pepper.
• 4 To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.