1 cup Arborio rice
1 T minced sweet onion
1 T olive oil
3 cups chicken or vegetable stock
1 T butter
1/2 cup heavy whipping cream
1/4 cup small diced fresh pumpkin
3 T grated parmesan cheese
Salt & Pepper to taste
Toast rice in olive oil in sauce pot.
Add sweet onion and pumpkin. Cook for 1 minute on high. Add chicken stock - 1/3 at a time - stirring constantly until absorbed by rice.
Taste to insure rice is al dente. Add heavy cream, parmesan cheese, and butter. Salt and pepper to taste. Serve immediately.