In a small sauce pan, heat the stock just until boiling. Reduce the heat to simmer or low.
In a large sauce pan over medium heat, sauté the shallots or onion in cooking spray and light butter for about 2-3 minutes until they become soft and translucent.
Add the rice and stir to combine for about 1-2 minutes until it starts to look translucent.
Add the red wine and stir until it is absorbed.
Add the hot stock one cup at a time and stir frequently until it is absorbed.
Continue adding stock until the rice is cooked. You are looking for the consistency of oatmeal. The rice should be soft and chewy. You will typically add about four cups of stock total and this process will take about 25-30 minutes.
Add the pumpkin puree, parmesan, cinnamon, and nutmeg and stir until combined
Top with more parmesan. I also like to garnish with pumpkin seeds and/or dried cranberries.
Serve hot and enjoy!
Notes
This Pumpkin Risotto makes 8 servings at 1/2 cup each. Each serving comes out to 185 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 5 WW Purple SmartPoints®.Recipe URL: https://cookingwithfudge.com/pumpkin-risotto/