Alice's Pumpkin Risotto

• 1 garlic clove, chopped
• 12 small yellow onion, chopped (about 1/3 cup)
• vegetable oil
• 1 cup arborio rice
• 3 cups water
• 34 cup cooked and pureed sugar pumpkin (canned is ok, sugar pumpkins are the small, round ones, usually used for pies.)
• 1 chicken bouillon cube
• 14-12 teaspoon nutmeg (or to taste)
• 13-12 cup gorgonzola (or to taste)
• parmesan cheese, grated

1. Dissolve boullion cube in the water.
2. Saute the onion and chopped garlic in vegetable oil in a wide-bottomed pan.
3. Add the rice.
4. Add the water/bouillon mixture.
5. Add the pureed pumpkin.
6. Stir the pumpkin into the rice.
7. Cook for about 20 minutes stirring occasionally.
8. Add Gorgonzola cheese at the last minute and stir.
9. Serve with grated Parmesan cheese to sprinkle on top.

garlic, yellow onion, vegetable oil, arborio rice, water, sugar pumpkin, chicken, nutmeg, gorgonzola, parmesan cheese

Taken from www.food.com/recipe/alices-pumpkin-risotto-42391 (may not work)