Bonus points to any commenter who can spot the connection between the title and the recipe.

Let me tell you, I am a girl who loves herself some risotto. I put together this

paired with baked carrots and delicious asparagus

particular recipe hoping to get it up before Thanksgiving, because I know that some of you will be entertaining guests with gluten issues. However, my trip to Vegas and deathly sickness (more on both in different posts) made that a bit difficult. Don’t worry though, because the T-Joe’s and Whole Foods are still full of canned pumpkin, and this risotto is the cure to any boring weeknight meal. It takes a little while to put together, just because of all the stirring, but it’s creamy and filling and just seasonal enough. It’s only fair to mention that I tried bringing some in for work the next day, and I just wasn’t feeling it the second time around. Risotto tends to get too soggy if you leave it in the fridge, but something about the ginger, nutmeg, and pumpkin sitting together for too long just didn’t work out. It’s perfect the day-off though, so just use it as an excuse to not leave any leftovers. Charlie Brown and The Great Pumpkin (Risotto)

1 diced onion

1 TBSP olive oil

2 c. aborio rice

1 c. white white

4 c. vegetable broth

1 c. canned pumpkin

1 tsp. ginger

1 tsp. nutmeg

1 tsp, sage

1 TBSP earth balance

1. Sautee the onion in the olive oil over medium-high heat for 2 minutes, then add the rice and stir well. Cook for about 4 minutes, allowing the rice to toast but not to change in color.

2. Pour in the white wine and stir until it is completely absorbed. Continue to add the vegetable broth, 1 cup at a time, until each cup is absorbed. You may need more than 4 cups if the rice isn’t 90% cooked when you are out of liquid.

3. Add the canned pumpkin and spices and stir well. Let it cook for an additional few minutes, or until the rice is completely tender. Stir in the earth balance and serve.