Pumpkin and Apple Risotto 
From Vegetarian Times, October 1996
 Serves 8 
2 cups baked pumpkin -- pureed, see recipe 
2 cups apple cider -- or apple juice 
2 tablespoons olive oil -- divided 
2 cups arborio rice 
2 1/2 cups hot water -- divided, up to 3 cups 
1/2 cup chopped onion 
1/2 cup peeled apples -- seeded and diced 
1/4 cup roasted red bell pepper -- peeled, seeded, and diced 
1/2 Scotch bonnet chili -- seeded and minced OR 1 tsp. bottled hot sauce 
1/4 cup roasted poblano chili -- peeled, seeded, and diced 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground allspice 
2 tablespoons fresh marjoram -- minced OR 1 teas. dried 
1 teaspoon salt 
3/4 teaspoon freshly ground black pepper 
1/4 cup shelled pumpkin seeds 

Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer, cook until hot, about 2 minutes. Set aside, keep warm. In separate saucepan, heat half of oil over medium-low heat. Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm. In medium saute pan, heat remaining oil over medium-low heat. Saute onion until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasoning.

 Makes 8 to 10 servings. Serving Suggestion: If desired, season additional pumpkin puree to taste with salt, pepper and cinnamon. On serving plate, spoon puree around risotto. Note: When working with hot chilies, wear rubber gloves or plastic baggies over your hands and avoid touching your face. The intense heat can burn the eyes, nose and mouth.