Pumpkin-Shiitake Risotto With Pancetta And Pine Nuts

• 3 cups no-salt-added chicken stock (such as Swanson)
• 1/2 cup water
• Cooking spray
• 2 ounces chopped pancetta
• 2 cups sliced shiitake mushroom caps
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 cup uncooked Arborio rice
• 2 teaspoons chopped fresh sage
• 1/2 cup dry white wine
• 1/2 teaspoon kosher salt
• 1 cup canned pumpkin puree
• 2 tablespoons mascarpone cheese
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon ground red pepper
• 2 tablespoons pine nuts, toasted

1. Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
2. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender. Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total). Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.

nosalt, water, cooking spray, pancetta, shiitake mushroom, onion, garlic, rice, fresh sage, white wine, kosher salt, pumpkin puree, mascarpone cheese, fresh chives, ground red pepper, pine nuts

Taken from www.myrecipes.com/recipe/pumpkin-shiitake-risotto (may not work)