Recipe: Pumpkin Risotto

This is another recipe that I have not tried but it does sound good. "This is a great Thanksgiving entree for vegetarians. If you are a vegan or have vegan guests, make sure to use vegan parmesan cheese. You can also use butternut squash instead. It is a nice side dish for the carnivores as well."

Pumpkin Risotto 6 servings

2 c, cubed peeled fresh pumpkin (about 1 pound)
3 c. low-salt vegetable broth
Cooking spray
2 c. finally chopped onion
1 large clove garlic, minced
1 c. uncooked Arborio rice or other short-grain
rice
1/4 c. dry white wine
2 Tbl. grated Romano or Parmesan cheese
2 Tbl. minced fresh parsley
1/4 tsp. salt
1/4 tsp. white pepper
1 ounce very thinly sliced veggie ham, chopped
(about 1/4 cup)

Steam pumpkin, covered, 15 minutes or until tender; set aside.
Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
Coat a large saucepan with cooking spray; [lace over medium heat until hot.
Add onion and garlic; saute 5 minutes.
Add rice; saute 1 minute.
Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
Add warm broth, 1/2 c. at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
Stir in pumpkin; cook 2 minutes or until thoroughly heated.
Serve immediately.