Pumpkin and Mushroom Vegetable Risotto

Heat the vegetable broth in a saucepan and keep it warm over low heat.

In a large, heavy-bottomed skillet, heat the olive oil. Add the onion and garlic, and sauté until soft.

Add the rice and cook, stirring, for 2 minutes so it absorbs the flavors of the oil and onion.

If using, pour in the white wine and let it evaporate.

Begin adding the warm broth one ladleful at a time, stirring constantly, allowing the rice to absorb the liquid before adding the next portion.

After 10 minutes, add the pumpkin and mushrooms. Continue cooking the risotto, adding broth and stirring, until the rice is al dente and the sauce is creamy (about another 10-15 minutes).

Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.