Pumpkin, Sun Dried Tomato & Dates Risotto



* 1 onion. diced
* 1 tbsp olive oil
* 2 cups Arborio rice
* 4 cups vegetable broth
* 1 cup pumpkin in cubes
* 1/2 cup sun dried tomatoes – sliced
* 4 or 6 dates – chopped
* 1 tsp fresh ginger, grated or minced
* 1 tsp nutmeg
* salt and pepper to taste

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.

Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.


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