Pumpkin Risotto

1 cup pumpkin purée. 3 cups water. 2 low sodium chicken stock cubes. 1 tbs evoo. 1 small can evaporated milk. 2 cups brown rice. Bring the water to a boil, drop in the 2 cubes, evoo, and pumpkin. Stir to dissolve. Then add brown rice and evaporated milk, drop the heat to low-medium heat and stir every couple minutes. Continue to cook and stir till brown rice is cooked completely, approximately 30 minutes depending on the brown rice you use. Grate fresh cheese (Parmesan is tasty) right before serving.