Pumpkin And 5 Pepper Risotto

• 4 1/4 cups water
• 1 packet vegetable stock instant
• 1 teaspoon seasoning 5 pepper
• turmeric
• salt
• 2 tablespoons liquid margarine
• 1 shallot
• 1 garlic clove
• 1 cup pumpkin small cubes
• 1 cup risotto rice
• wine or Licor Beirao, to taste
• manchego cheese cured, or Parmesan cheese, to taste

1. In a saucepan, bring 1 liter of water and the vegetable stock to a boil. Season with a pinch of turmeric for color, 1 teaspoon of the 5-pepper seasoning and a pinch of salt. Boil for about 2 minutes. Cover, remove from heat, and set aside.
2. In another pan, slightly melt 1 tablespoon of liquid margarine.
3. Add the shallot and garlic, and brown slightly.
4. Add the cubed pumpkin and let it absorb the flavor of the margarine.
5. Add 1 ladle of broth, and stir a little bit. Let the water evaporate before adding another ladle of broth. Approximately 3 ladlefuls will be needed to cook the pumpkin.
6. When the pumpkin is cooked, mash it well with a fork.
7. Add the risotto, and let it sit for 2 minutes to absorb the pumpkin flavor.
8. Add a little bit of Licor Beirao or wine.
9. Add some broth, stir, add more broth, then mix until creamy and well cooked.
10. For a creamier risotto, after removing from heat, add a second tablespoon of liquid margarine immediately. Add the grated cheese and mix.
11. Serve warm.

water, pepper, turmeric, salt, liquid margarine, shallot, garlic, pumpkin small cubes, risotto rice, wine, manchego cheese cured

Taken from www.yummly.com/recipe/Pumpkin-and-5-Pepper-Risotto-2055659 (may not work)