This was part of our Thanksgiving dinner. It makes way too much for 2 people – you may want to halve the recipe.
Sautee 1/2 an onion in some olive oil. Once the onion is soft, add 2 cups of dry risotto (arborio rice). Mix with the onion and olive oil. Slowly add 1 cup of white wine. Once all wine is absorbed, slowly add 4 cups of vegetable broth (add about 1/2 cup at a time, allowing the rice to absorb the broth before adding more). Finally, add 1 can of pumpkin, 1 teaspoon of nutmeg, 2 tablespoons of margarine or butter, and (optional) 1 tablespoon of fresh, chopped basil.
