INGREDIENTS
1/4 cup
olive oil
2
shallots (minced)
4 cloves
garlic (minced)
2 cups
arborio rice
1/2 cup
white cooking wine
6 cups
vegetable stock
1 cup
pumpkin puree (*I used canned)
1/2 cup
parmesan (shredded)
2 tbsp
butter
1/4 tsp
pumpkin pie spice