Pumpkin Pomegranate Risotto

This Risotto is a lovely balance between sweet and savory.  Sweet enough to be interesting but savory enough to  serve as an entire meal.  Is delicious served over or in a pumpernickel  bowl.  Definitely use a short grain rice: see previous risotto recipes.  For this recipe I actually used a white short grained rice used to make sushi.  Remember the basic principle is to make a very saturated rice that sticks together.  This is done by continually adding liquids to the rice as it cooks for about 40-45min.

Time
Prep Time: 10min
Cook Time: 40 min
Ready In: 50 min


Servings
The recipe that I did makes A LOT.  I would recommend cutting it down.  But roughly the recipe below will make about 8-10 large servings.

Ingredients 
1/2 medium sweet onion
2 handfuls of cramini mushrooms (roughly 8 mushrooms)
3 cups of rice
2 cups pumpkin puree
1 red pear
Seeds from half a pomegranate
2 large handfuls of cherries (15 cherries) halved
1/2 of 32oz carton of chicken broth
2 cups sweet white cooking wine
1 cup lemonade
water as necessary
2 tablespoons of cinnamon
1 tablespoon allspice
2 Tbs of butter
kosher salt and pepper to taste
1 cup grated Parmesan cheese
1 cup grated Romano cheese
1/2 grated Piave cheese

Procedures
1. Chop all ingredients.
2. Saute onions and mushrooms.
3. Add 3 cups of rice and lightly brown.
4. Add 2 cups of warmed wine.  You want it to be warm rather than straight out of the fridge because if it's cold, it kinda shocks the rice and makes it more flaky, not turning out as well.

5. Add pumpkin puree and butter and mix around.
6. Continually add small increments (roughly 1 cup) of chicken broth and/or water as needed throughout the process as the rice absorbs liquid and as all other ingredients are added.
7. Add spices, chopped pear and pomegranate.
8. Add cherries.
9. Add cup of lemonade.
10. Add cheeses and remove from heat.

11.  Serve with bread and enjoy!

The lovely meal I had with my wonderful sous chef/photographer  Pegasus Moser

*Goes well with a full bodied red wine like Pinot Noir as well as pumpernickel bread*