Pumpkin Curry Risotto

Directions

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