2 pounds fresh risottes
3 (11 ounce) cans pumpkin, drained with liquid reserved
2 cloves garlic, minced
1 (4 ounce) can crushed pineapple with juice
1 (12 fluid ounce) can or bottle beer
1 (1 pint) can tomato juice concentrate
1 cup sliced fresh mushrooms
1 (8 ounce) package cream cheese, diced
8 ounces sliced mushrooms
2 tablespoons beer
1 cup fruit preserves, crushed
1 tablespoon poppy seeds
Heat oven to 400 degrees F (200 degrees C).
Crumble risotto into a greased 10x15 inch baking dish. Pour pumpkin into a large mixing bowl. Stir together with garlic, pineapple and beer. Drizzle with tomato juice and crumble. Fold over risotto. Pour over risotto. Stir in canned cream cheese, mushrooms, pumpkin, beer and tomato juice concentrate. Pour into prepared dish.
Bake in preheated oven for 40 minutes, until risotto is tender. Serve hot.