Pumpkin and Cranberry Risotto

4 cups vegetable broth
1 T light butter/margarine
1 T olive oil
1/2 cup chopped onion
1 1/2 c arborio rice
1/2 c dry white wine
1 c pumpkin
1/2 c dried cranberries
5 T grated parmesan cheese
s&p to taste (I don't add any salt since it's salty enough from the broth and cheese)

Bring the broth to boil, then turn to low and keep it warm.

Melt butter and olive oil at medium-high heat in a medium-large pot. Add the onion and cook, stirring frequently for 2 minutes. Add the arborio rice, and stir frequently for another 2 minutes. Add the wine, and stir frequently until all liquid is absorbed. Stir in the pumpkin.

Add 3/4 cup broth and reduce heat. Simmer and stir until all liquid is absorbed. (Will still be creamy because of pumpkin.) Continue to add 1/2 cup of broth at a time, stirring frequently. This should take 30-45 minutes. The rice will be creamy and soft (not crunchy), but also not mushy.

When all the liquid has been absorbed, stir in the cranberries and parmesan cheese. Add s&p to your liking.

This makes about 5 cups - so either 5-6 servings as a side dish, or about 3 servings as a main course.

Number of Servings: 5

Recipe submitted by SparkPeople user JKAPLAN86.