Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          pumpkin flesh -- peeled and
                        cubed
   4                    shallots -- chopped
   5      cups          chicken-like or veggie
                        stock
   2      cups          arborio rice -- (japanese rice
                        also works)
     1/2  teaspoon      powdered saffron -- (optional)
   1      cup           dry white wine -- (sub. water
                        OR stock)
   1      tablespoon    fresh sage

Preparation:

Salt and freshly ground black Pepper Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking, saute shallots in a little white wine, water or stock. In a seperate pan, bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the lquid has been absorbed. Add the pumpkin and 1 c stock stirring constantly. After that is absorbed, add the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistensy and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. If you want to add 1/4 c grated parmesan it would add 1 gram fat/ serving.