Pumpkin Risotto II

Description
Makes 6 servings.

Ingredients

 * 1 cup finely chopped red pepper
 * ½ cup minced onion
 * ¼ cup olive oil
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * 1¾ cups chicken broth, undiluted
 * 4 cups water
 * 1½ cups pumpkin
 * 6 slices hickory smoked bacon, cooked and crumbled
 * ½ teaspoon salt
 * ½ teaspoon ground white pepper
 * ¼ teaspoon pumpkin pie spice

Directions

 * 1) Cook pepper and onion in oil in skillet over medium-high heat until soft.
 * 2) Add rice; stir 2 to 3 minutes.
 * 3) Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed.
 * 4) 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.
 * 5) Stir in bacon, salt, white pepper and pie spice. Stir 1 to 2 minutes.
 * 6) Serve immediately.