Pumpkin Risotto

4 c. veg. broth / low-sodium chicken broth
2 c. arborio rice
2 c. pumpkin or butternut squash, small dice
1 1/2 c. canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 c. finely chopped fresh basil
1/4 c. finely grated parmesan cheese
2 T. mascarpone cheese
2 T. olive oil
Directions
Heat oven to 400 degrees F and arrange a rack in the middle.

Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.

Remove from oven, stir in remaining ingredients, season to taste and serve. I don't use as much cheese as it calls for.