Instructions: Note 1: Original recipe used regular chicken broth

In a 4 - 5 qt pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 - 4 min.

Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, wine, pumpkin, and rice. Stir mixture over high heat until boiling, 3 - 4 min. Cover and remove from heat; let stand 5 min.

Stir in Parmesan cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Make 4 serving

Prep and Cook Time: About 15 min

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