Pumpkin Risotto

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4 cups vegetable stock (I use 1 carton Kitchen Basics veg stock plus 1 can low sodium veg broth)

1 large vanilla bean (you can substitute 2 tsp vanilla extract, but it tasted much better with the bean!)

2 Tbsp butter

3/4 cup finely chopped sweet Vidalia onion

1 1/2 cups Arborio rice (risotto)

3/4 cup dry white wine or any sweet white wine (I like to use a fruity Riesling)

1 can pure pumpkin (NOT pumpkin pie mix!)

Pumpkin pie spice to taste (about a tsp is good)

Splenda or sugar to taste (I use about a Tbsp)

Shredded parmesan cheese for garnish

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