Risotto with Pumpkin Cream Sauce

I don't know what's happening downtown lately, but it is time for a new recipe. This risotto, inspired partially by my pumpkin shopping at the farmers market and partially by my trip to Milan where I had a pasta with pumpkin cream sauce, is so good and super easy to make. It looks somewhat thick and sticky in the photo above but the texture is actually velvety and smooth. I bought some arborio rice at Miss Cordelia's and all of the other ingredients: half and half, white onion, chicken broth. All of the other ingredients except the pumpkin, that is. Miss C's was out of it (?) but luckily Frank's Market had it (?). Whatever. It was a lifesaver as the thought of going to Schnucks on Union was making me want to scrap the whole idea. So happily, I was able to get it all downtown. The pumpkin is creamy anyway so this turns out to be really luscious and had a subtle but sublime taste.

Here's the recipe:

2 cups chicken broth
2 tablespoons butter
1 cup arborio rice
1/2 cup half and half
1 cup canned pumpkin
1 medium onion, finely chopped
2 cloves garlic, finely chopped
pinch of nutmeg
1/4 cup parmesean cheese
salt and pepper

Saute the onion in the butter until it's tender. Add the garlic and the rice and stir for a minute. Add 1 1/2 cups of broth and nutmeg and simmer, covered, for 10 minutes. Add the remaining broth and stir in the pumpkin. Cook another 5 minutes. At the end, add the half and half and parmesean cheese.