15 Minute Pumpkin Risotto

1 onion, about 8 oz, chopped
2 tsp lowfat margarine
1/2 tsp ground nutmeg
2 tbsp cornstarch
3 1/2 cup nonfat veg chicken broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cup precooked dried white rice
1/2 cup nonfat parmesan cheese
salt and pepper

In a 4-5 quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3-4 minutes.

Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3-4 minutes. Cover and remove from heat; let stand 5 minutes.

Stir in Parmesan cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Make 4 servings