Pumpkin Risotto

Directions

1. 1
   Heat the stock to a simmer, and continue simmering it while preparing the recipe.
2. 2
   Heat the nonstick pot until it is very hot.
3. 3
   Reduce heat to medium high, and add oil.
4. 4
   Saute onion and garlic until onion begins to soften.
5. 5
   Stir in rice to coat well; add wine, and cook until wine has evaporated.
6. 6
   Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers.
7. 7
   Stir often, cooking until most of the liquid has been absorbed by the rice.
8. 8
   Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
9. 9
   Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.