Pumpkin Risotto

3 c. vegetable broth
1-1/2 T. unsalted butter
1 white or yellow onion, minced
1/2 c. minced fresh parsley
1 c. diced fresh pumpkin
1 c. arborio rice
2 T. dry white wine
1/2 c. grated imported Parmesan cheese
Pinch of ground nutmeg
1 T. heavy cream

Bring the broth to a simmer, covered, in a saucepan over medium-low heat.

Melt the butter in a large, heavy saucepan over medium-low heat. Add the onion and parsley, and saute until the onion is soft and translucent, about 7 minutes. Add the pumpkin and saute until it's well coated with the onion and parsley. Add the rice and stir until it's coated with the seasonings and glistening, about 2 minutes.

Add the wine and stir until the liquid evaporates, about 3 minutes.

Using a ladle, add about 1 c. hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.

Continue the process, adding broth 1/2 c. at a time and stirring this way until the kernels are plump and no longer chalk white in the center. This should take 25-30 minutes altogether. The rice is almost done when the kernels are still separate but starting to bind and there are pools of broth on the surface. The rice is done when the liquid has been absorbed and the kernels are bound in what looks like a ricey, creamy, rice pudding.

When the risotto is very nearly done, add 2 T. of broth, the Parmesan, and the nutmeg. Stir until the broth has been absorbed and the cheese is blended throughout.

Add the cream and stir well to blend. Serve at once.

Serves 4-6.

Adapted from Almost Vegetarian, p. 133.