Pumpkin Risotto

    2 cups pumpkin, cubed
    2-3 cups veg broth
    1 teaspoon olive oil
    1 small onion, diced
    2-3 tablespoons fresh thyme, or 1 tablespoon dried
    1 cup risotto rice
    1/2 cup white wine, warmed
    salt to taste
  
Directions:

1. Steam pumpkin.  Heat a pot of veg broth on the stove, and keep warm. Warm another pot to medium, and add the oil and onion. Coat the onion in oil and cook it until it is translucent, but not browned.

2. If using dried thyme, add it now to onions. Otherwise, the fresh thyme can wait until the very end of this whole process. Add the rice and stir to coat it in the oil. Pour in the warmed wine and stir until it is all absorbed. Add the heated water to the rice 1/2 cup at a time, stirring constantly until all the liquid is absorbed before adding more. Add salt to taste.
3. Use all 3 cups water for a very creamy risotto, or only 2-2 1/2 cups for a sticky risotto. When all the liquid is absorbed, the rice should be soft, but only just cooked. Then you can stir in the pumpkin.