Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts

Ingredients

• 1 cup arborio rice uncooked
• 1 cup pumpkin puree canned
• 3 cups chicken stock see (such as Swanson)
• 0.5 cup wine dry white
• 2 tablespoons chives fresh chopped
• 2 teaspoons sage fresh chopped
• 1 tablespoon garlic minced
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon kosher salt 
• 2 tablespoons mascarpone cheese 
• 1.5 cups onion chopped
• 2 ounces pancetta chopped
• 2 tablespoons pinenuts toasted
• 2 cups mushroom caps sliced
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
2. Heat a large saucepan over medium heat. Coat pan with cooking spray.
3. Add pancetta; cook 5 minutes or until crisp, stirring frequently.
4. Add mushrooms, onion, and garlic; cook 6 minutes or until tender. Stir in rice and sage; cook 1 minute, stirring frequently.
5. Add wine; cook 30 seconds or until liquid is absorbed. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
6. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total).
7. Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.