Pumpkin Risotto!!

Risotto!!  One of the coziest meals in my repertoire!
It is such a versatile recipe, you can make so many different kinds.  Since it's pumpkin season, it stands to reason that I would make a pumpkin one.  It's one of those things anyone can make!!

You will need,
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 cups arborio rice
5 cups broth, room-temperature
1/2 cup dry white wine (If you won't drink it, don't cook with it)
Kosher salt
Ground pepper

1 can pumpkin puree

2 tablespoons dried tarragon

Dash of cayenne 

1/2 c parmesan cheese
1/2 c cream cheese

The first eight ingredients are in every risotto.  You really make it with anything! Seafood, veggies, mushrooms, even truffles (My personal favorite)!!

In a heavy-bottomed dutch oven, or similar large pot, melt the butter over med-high heat and add the garlic and onions.  Cook until translucent.
While the onions are cooking, combine the broth, pumpkin, and spices in a bowl and set aside.
When the onions are ready, reduce the heat to medium and add the rice to the pot and lightly toast it along with the onions for about 5 minutes, stirring regularly.  You will see the edges of the grains of rice lighten and it will look like each grain has a white dot in it.   When that happens and it starts to smell like popcorn, pour in the wine.  It will steam, so don't worry.

Add one ladle-full of the broth/pumpkin mixture and stir.  It will barely coat the rice.  Stir until the liquid reduces, about 5 minutes, and then add another ladle-full.  Continue this until the risotto no longer thickens, about 6 times.  You'll know it's time to add more liquid when you can scrape the bottom and the risotto takes more than a second to flow back.  Stir continuously, you don't want it to burn.  (You may not use all the liquid)
When that part is done, turn off the heat and add in the cheeses.  If you need to, add some more salt to taste.  Serve hot!!

CHEERS!!