Pumpkin Risotto

1. 1

   Heat the stock to a simmer, and continue simmering it while preparing the recipe.

2. 2

   Heat the nonstick pot until it is very hot.

3. 3

   Reduce heat to medium high, and add oil.

4. 4

   Saute onion and garlic until onion begins to soften.

5. 5

   Stir in rice to coat well; add wine, and cook until wine has evaporated.

6. 6

   Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers.

7. 7

   Stir often, cooking until most of the liquid has been absorbed by the rice.

8. 8

   Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.

9. 9

   Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.

No additional tips available.