Mex-Cellent Pumpkin Risotto

• 4 T olive oil
• 2 shallots, chopped
• 2 cups arborio rice
• 6 cups vegetable broth
• 1 cup canned pumpkin puree
• 1-2 chipotle chiles in adobo sauce, chopped
• 2 T mole paste (optional)
• 4 sausages, such as chorizo, cut into 1/2" slices
• 1/2 c freshly grated parmesan cheese
• 1/2 c fresh cilantro, chopped, plus more for garnish

1. Whisk together the broth, pumpkin, chipotle chiles and mole paste (if using) in a large saucepan. Heat to boiling, then reduce heat and simmer.
2. While broth mixture heats, cook the sausage in a medium skillet. Saute in 2 T of the olive oil for a couple minutes per side, or until lightly browned.
3. Saute the shallots in 2 tablespoons of the oil over medium heat in another large saucepan. Cook for 3-4 minutes, or until translucent. Then add the arborio rice, stir to coat and allow to toast in the pan for 2-3 minutes. Next, pour in about 1/3 of the broth mixture, enough to cover the rice. Stir occassionally until fully absorbed. Repeat until all of the broth has been poured into the rice. When all of the broth has been absorbed, stir in the cheese, sausage and lastly the cilantro. Garnish with cilantro sprigs.

olive oil, shallots, arborio rice, vegetable broth, pumpkin puree, chiles, t, sausages, freshly grated parmesan cheese, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/-mex-cellent-pumpkin-risotto-1200394 (may not work)