Rice With Pumpkin Italian Style

INGREDIENTS

INSTRUCTIONS

In a large pan put the cubed pumpkin with half the oil and half the
butter and let it get soft, adding some water if necessary, salt and
pepper (about 10 minutes). Bring broth to a simmer; keep it there,
don't let it actually reach a rolling boil. In a large saucepan,  saute
the chopped onion with the remaining oil and butter, then add  the rice
and stir for a couple of minutes. Add the pumpkin and 1/2  cup or so of
the hot broth (keep it simmering!); stir this in, add  another 1/2 cup
or so as the rice dries out, and stir it often to  keep it from
sticking. Just add more liquid whenever it starts  sticking or looking
dry; the rice will soak it all up When the rice  is done (18 minutes
for an italian rice like Arborio or Roma), add  some more butter and
serve hot.  ALFREDO@NEXUS.ORG  (ALFREDO E. COTRONEO)  REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 286
Calories From Fat: 217
Total Fat: 24.6g
Cholesterol: 61mg
Sodium: 940.7mg
Potassium: 465mg
Carbohydrates: 12.4g
Fiber: 3.9g
Sugar: 5.4g
Protein: 6g