Pumpkin Risotto

• 3-1/2 cups Chicken Stock Or Low-sodium Chicken Broth
• 1 stick Cinnamon (optional)
• 2 Tablespoons Butter
• 1 cup Arborio Rice Or Medium Grain Rice
• 1 Tablespoon White Wine
• 1 cup Pumpkin Puree
• 1/8 teaspoons Pumpkin Pie Spice
• 1 Tablespoon Pure Maple Syrup
• 1/2 cups Freshly Grated Parmesan Cheese
• 1/4 cups Shaved Parmesan Cheese For Serving (optional)
• Salt And Pepper, to taste

1. In a medium saucepan bring chicken stock or broth and cinnamon stick to a simmer. Keep it at a simmer.
2. Melt butter on medium heat in a large deep skillet or large saucepan. Add rice and stir to coat it with butter. Stir in wine and gently stir and heat until wine is absorbed. Gradually add in about 1 cup of hot stock or broth into the rice and stir occasionally until the broth is absorbed. Continue stirring in about 1 cup of stock or broth at a time stirring occasionally until rice is al dente. This will take about 20 minutes.
3. Turn off heat and stir in pumpkin until incorporated. Stir in pumpkin pie spice and maple syrup followed by the grated Parmesan cheese. Season with salt and pepper to taste.
4. Serve with freshly shaved Parmesan cheese.

chicken, cinnamon, butter, arborio rice, white wine, pumpkin puree, pie spice, maple syrup, freshly grated parmesan cheese, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/pumpkin-risotto-4/ (may not work)