Pumpkin and Shrimp Risotto

1. Halve the pumpkin. Scoop out the seeds and stringy pulp. Cut away the rind. Then, cut the flesh into 1/2-inch cubes.
2. Heat the oil in a sauté pan over medium heat. Add the cubed pumpkin. Cook until it begins to soften (about 5 minutes). Add the garlic and Italian seasoning. Cook for 30 seconds until fragrant. Add 1 cup of broth. Continue cooking for 8 to 10 minutes or until pumpkin is tender. Transfer the pumpkin mixture to a blender, and puree until smooth.
3. Add the bacon to a large Dutch oven or heavy saucepan over medium heat. Cook for 5 to 6 minutes or until crispy. Transfer the bacon to a plate lined with paper towels. When cooled, chop the bacon. Set it aside.
4. Remove all but 2 tablespoons of bacon grease from the saucepan. Add the rice. Cook for 1 to 2 minutes (stirring frequently) until lightly toasted. Add the wine, and stir until absorbed.
5. Add 5 cups of warm broth about 3/4 cup at a time, stirring frequently and allowing each addition to absorb fully before adding more. Continue cooking for 18 to 22 minutes, or until the rice is almost tender and creamy.
6. Stir in the pureed pumpkin, parmesan cheese, salt and pepper. Add the shrimp and remaining cup of warm broth. Cook for 3 to 5 minutes (stirring frequently) until shrimp are pink and fully cooked, and risotto is creamy. Stir in the chopped bacon.
7. Transfer to a serving dish. Garnish with parsley, sage and additional parmesan cheese.
   
   Tip: The secret to creamy risotto is adding warm broth gradually and stirring frequently. Add about 3/4 cup of broth at a time. Let each addition fully absorb before adding more broth. If the risotto thickens before serving, stir in a splash of warm broth to loosen it.
   
   Note: Canned pumpkin can be substituted for fresh pumpkin. Add 1 (15-ounce) can of pumpkin puree to a large sauté pan with 1 tablespoon of vegetable oil, 1 teaspoon of Italian seasoning and 1/2 teaspoon of garlic powder. Sauté over medium heat for 4 to 5 minutes (stirring occasionally) until pumpkin darkens, reduces and begins to caramelize. Set it aside until ready to add to the risotto.

Per Serving: Calories: 650, Fat: 15 g (4 g Saturated Fat), Cholesterol: 200 mg, Sodium: 2,130 mg, Carbohydrates: 88 g, Fiber: 2 g, Protein: 36 g.