Heat oil. Add shallots and garlic. Cook 2-3 minutes.
1
Stir in rice. Add wine. Cook until wine is fully absorbed, stirring frequently.
2
Pour in vegetable stock. Cook, stirring frequently, until absorbed.
3
Stir in remaining stock gradually until fully absorbed.
4
Remove from heat. Stir in pumpkin.
5
Slowly mix in Parmesan cheese, butter, and pumpkin pie spice.
6
Garnish and serve. Full recipe is linked below.
7
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