Pumpkin Mushroom Risotto

I threw this recipe together on Orphan Thanksgiving - note to self - you have to remember how much rice expands, I'll be eating risotto for weeks (don't worry I froze the leftovers so I won't expire from food poisoning!!) I have cut the amount I made in half which is a much more manageable amount especially if it will be the main item.

3 cups Arborio Rice
3 cups mushroom stock
3 cups vegetable stock
water (as needed)
8oz crimini mushrooms, sliced
2 cloves garlic, chopped
1 cup chopped sweet onion
2 tablespoons olive oil
1 teaspoon fresh thyme
salt and pepper
1 pint pumpkin puree (unseasoned/unspiced - I had frozen fresh pumpkin puree from some pumpkins I had picked up at the local farm, but you can also get this at the store in a can - you could also substitute butternut squash if you can't find pumpkin)
1/2 pint marscapone cheese (1 cup)

1. Heat the olive oil in a 4-quart stock pot over medium low heat. Add garlic, onions and cook 5 minutes to let them start to get soft, then add mushrooms and cook until mushrooms have lost most of their moisture, about 10 minutes. In a separate pot, heat the broth to simmer.
2. Add pumpkin to the mushrooms and stir for about a minute, then add rice and stir for another minute. Season with pepper (do the salt at the end as the broth might make the dish very salty). Add warm stock by the 1/2 cupful to rice, making sure to stir mixture until broth is completely mixed. You will need add another cup of broth about every 2 minutes until rice has fully bloomed (or is fully soft - no bite to it, this might take 40-50 minutes) so keep your eye and attention on the pot - being sure to scrape the bottom as you are stiring. If you run out of broth start to use warm water but the 1/2 cupful.
3. Once the rice is fully cooked, stir in fresh thyme and marscapone cheese and mix until fully combined, you probably won't need more salt, but if you feel you do, add it now.

Enjoy!