Pumpkin Curry Risotto

• 4 cups Chicken Broth
• 1 whole Medium Onion, Minced
• 2 Tablespoons Olive Oil
• 1 cup Arborio Rice
• 1 clove Minced Garlic
• 1 Tablespoon (heaping) Canned Pumpkin
• 2 teaspoons Yellow Curry Powder
• 1/4 cups White Wine
• 2 Tablespoons Cream Cheese
• 3 Tablespoons Parmigiano-Reggiano

1. Put chicken broth on to simmer. I like to use my tea kettle. It makes adding broth easy.
2. Dice the onion.
3. Heat olive oil and add onion over medium heat. Saute until onion is soft, but not browned, about 2 to 3 minutes.
4. Add arborio rice and garlic; stir for another minute.
5. Add the first half cup or so of hot broth and stir until absorbed.
6. Add pumpkin and curry, and another half cup or so of broth.
7. Keep stirring and when it is absorbed, add another dose of broth..I like my final liquid addition to be the wine.
8. When you're nearing the end, finish with the cream cheese and grate the Parmigiano-Reggiano over the plated risotto.

chicken broth, onion, olive oil, rice, garlic, pumpkin, curry, white wine, cream cheese

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