Great Fall Recipe! While perusing Diabetic Gourmet Magazine, we came across this great recipe. It's as delicious as it sounds, and perfect for October. Bon Appetit! Pumpkin Risotto Ingredients 1 pint Chicken or Vegetable Stock 10-1/2 ounces diced cheese pumpkin or other turban squash 2 ounces onion, diced 2 teaspoons minced garlic 5 ounces arborio rice 2 fluid ounces dry white wine 1-1/4 ounces Romano cheese, grated Directions Heat the stock in a medium saucepan. In a separate saucepan, sweat the pumpkin, onions, and garlic in a small amount of the stock until the onions are translucent. Add the rice and cook briefly. Stirring constantly over medium to low heat, add the remaining hot stock in 3 additions, making sure the rice absorbs each addition of stock before adding the next. When properly cooked, the risotto should have a creamy texture and be firm to the bite. Remove the risotto from the heat and stir in the Romano. Nutritional Information (Per Serving) Calories: 80 Protein: 3 g Sodium: 130 mg Cholesterol: 5 mg Fat: 1.5 g Dietary Fiber: 1 g Sugars: 2 g Carbohydrates: 12 g Exchanges: 1/2 Bread/Starch, 1 Vegetable