Creamy Pumpkin Risotto

• 2 tablespoons butter, salted or unsalted
• 1/2tup chopped onion, fresh or frozen
• 2 teaspoons minced garlic, fresh or jarred organic
• 1 cup long-grain rice
• 2 1/2 cups chicken broth
• 1/2teaspoon salt
• 1/4teaspoon ground black pepper
• Pinch of grated nutmeg
• 1 cup Libby's 100% pure pumpkin
• 1/4tup grated imported Parmesan cheese
• 1/2tup cream or half-and-half

1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender; add the garlic and rice and saute for about 1 minute.
2. Add 2 cups of the chicken broth, the salt, pepper, and nutmeg; cover and simmer for 10 minutes.
3. Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist; remove from the heat and stir in the cheese and cream.
4. Adjust the seasoning before serving.

butter, onion, garlic, longgrain rice, chicken broth, salt, ground black pepper, nutmeg, pumpkin, parmesan cheese, cream

Taken from www.epicurious.com/recipes/member/views/creamy-pumpkin-risotto-1228630 (may not work)