Pumpkin Risotto II

Description
Makes 6 servings

Ingredients

 * 1 cup finely chopped red pepper
 * 1/2 cup chopped Onion
 * 1/4 cup olive oil
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1 3/4 cups chicken broth, undiluted
 * 4 cups water
 * 1 1/2 cups pumpkin
 * 6 slices hickory smoked Bacon, cooked and crumbled
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground white pepper
 * 1/4 teaspoon pumpkin pie spice

Directions
Cook pepper and Onion in oil in skillet over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed. Combine water and pumpkin; stir well. Continue stirring and adding pumpkin mixture, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, 20 to 25 minutes. Stir in Bacon, salt, white pepper and pie spice. Stir 1 to 2 minutes. Serve immediately.