Pumpkin risotto (8 month +)

1/2 cup extra virgin olive oil
1 cup finely chopped onion
1/2 tablespoon chopped garlic
2 cups risotto rice or normal brown rice.
1 cup baby apple juice
About 6 cups of hot chicken or vegetable stock or water
1 pumpkin baked or steamed, half mashed other half cut in small cubes
1/2 cup grade Parmesan
4 tablespoons unsalted butter, cut into small pieces
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and sauté, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon to coat the rice with the oil.
Add the apple juice and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock or water to cover the rice completely, about 3 cups, continue to cook, stirring often, until all the liquid is absorbed. Normal rice absorbs less water, remember that.
Pour in 1 more cup of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining final cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish.