Pumpkin Risotto

Ingredients (4 servings)

320 g Arborio rice,
300 g Pumpkin,
100 g Parmesan cheese,
30 g Butter,
1 lt Vegetable broth (or stock),
1 glass of dry white wine,
1 small onion,
4 spoons of extra-virgin olive oil.

Preparation

1. Cut the pumpkin into small cubes. In a large pan fry the onion finely chopped in olive oil then add the pumpkin cubes and sauté.
2. Add the rice to the pumpkin, sauté pour 2 minutes then add the dry white wine.
3. When the wine is completely reduced add a ladle of broth, stir and cook for around 15-18 minutes over a low heat, adding more broth when it necessary.
4. When the rice is done, turn off the heat and stir in butter and parmesan cheese.
5. Serve your Pumpkin Risotto.
6. As a final touch you can puree some pumpkin cubes in a blender to add to the rice mixture before putting the broth; in this way your Risotto will look much more colorful.