Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts

I made my sis's Ooey Gooey Pumpkin Caramel Blondies with the other half of the can of pumpkin puree, and both are very rich and satisfying comfort foods. :)

Yield: Serves 4
Ingredients:
3 cups no-salt-added chicken stock (such as Swanson)
1/2 cup water
Cooking spray
2 ounces chopped pancetta
2 cups sliced shiitake mushroom caps
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 cup uncooked Arborio rice
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1/2 teaspoon kosher salt
1 cup canned pumpkin puree
2 tablespoons mascarpone cheese
2 tablespoons chopped fresh chives
1/4 teaspoon ground red pepper
2 tablespoons pine nuts, toasted

Preparation:
1. Bring chicken stock and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat. Set aside 1/4 cup of warm stock mixture.
2. Heat a large saucepan over medium heat. Coat pan with cooking spray. Add pancetta; cook 5 minutes or until crisp, stirring frequently. Add mushrooms, onion, and garlic; cook 6 minutes or until tender. Stir in rice and sage; cook 1 minute, stirring frequently. Add wine; cook 30 seconds or until liquid is absorbed. Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total). Remove from heat; stir in pumpkin, mascarpone, chives, and pepper. Stir in reserved stock mixture as needed until risotto is desired consistency. Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.

Nutritional Information:
Calories: 409
Fat: 15g
Saturated fat: 5.9g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 1.5g
Protein: 13.8g
Carbohydrate: 52.4g
Fiber: 5.4g
Cholesterol: 28mg
Iron: 2mg
Sodium: 587mg
Calcium: 76mg