Pumpkin Risotto

Instructions

1. 1

   To make the pumpkin risotto, first prepare the vegetable broth and keep it warm. Then, start by cleaning the pumpkin: remove the skin and seeds. Then, cut it into slices and cubes. You will get about 600 g.

2. 2

   Finely chop the onion and place it in a wide pan in which you have heated the oil. Let the onion sweat over very low heat for about 10 minutes, until it becomes so tender that it melts; help yourself by adding a pinch of salt to release the liquids.

3. 3

   Then, add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking. Then, start adding a ladle of warm broth, and add more, little by little until the pumpkin is cooked (about 20 minutes): it must be very tender and creamy.

4. 4

   Meanwhile, heat a pan and pour the rice into it. We use the dry method because toasting the rice is essential for the grains to hold their shape during cooking. Toast the rice over high heat, stirring often until, when squeezed in your fist, you cannot hold it for more than a few seconds. This will take 2-3 minutes. Then, deglaze with white wine and stir immediately to prevent sticking. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin.

5. 5

   Mix well and cook the rice, adding more hot broth as needed. This will take about 15-20 minutes, depending on the rice used. When it has reached the right consistency, turn off the heat. Add the butter and grated Parmesan cheese.

6. 6

   Add black pepper, adjust the salt, and stir the risotto well to combine. If you prefer a more creamy risotto, you can add another ladle of broth. Wait 1-2 minutes, plate the risotto, and serve.