Wild Mushroom and Pumpkin Risotto

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Tasty! I modified it a bit: added 1 tbsp grated gingerroot with the garlic, added a generous amount of freshly grated cinnamon and a handful of Parmesan at the end. I also left out the mushrooms, opting instead to roast them, with onions and a dash of port balsamic vinegar, and then serve them over top. The canned pumpkin makes the risotto even more creamy than it already would have been, but the end result didn't have much pumpkin flavor; next time, I'll roast and puree my own. Warm, creamy, satisfying, and definitely serves more than 2!

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it is so easy to substitute the chicken broth for vego. we thought it was great...

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Why do people insist on putting chicken broth into otherwise vegetarian recipes. It is so easy to use a vegetable broth instead. I wish restaurants would do this to as most use chicken broth and then tell you it is vegetarian.