Colorful and delicate pumpkin risotto

Ingredients

• 3/4 cup risotto rice
• 1 cup onions
• 5 Tbsp parmesan
• 10 oz pumpkin
• 1.5 Tbsp butter
• 2 Tbsp white wine
• salt to taste
• pepper to taste

Vegetable stock:

• water (1 L)
• vegetables of your choice (celery, carrot, onion etc.)
• salt to taste
• 2-3 Tbsp olive oil

Materials

• 2 frying pans
• 1 knife
• 1 cutting board
• 1 wooden spoon
• 1 saucepan

Preparation

• First prepare the vegetable stock with your favourite vegetables (you can also use stock cube). Peel the pumpkin and cut it into slices, then dice. Peel the onion and chop it finely.
• Add olive oil and onion to a frying pan and fry for about 4 minutes (stir occasionally to avoid burning). Then place the pumpkin in it and brown it. Cook it for about 20 minutes, adding a ladle of stock as often as needed.
  
• In another pan toast the rice, stirring often for 2 to 3 minutes. Deglaze with white wine and stir frequently as the rice may stick to the pan. When the wine has evaporated, add the rice to the pan with the pumpkin. Mix the ingredients well so that the rice does not stick.
• Add one ladle of broth at a time until the rice is cooked. Stir frequently. This will take 15 to 20 minutes cooking, depending on the rice you have decided to use. Add salt and pepper to taste.
  
• When the rice is cooked, take the pan off the heat and start creaming by adding grated Parmesan cheese and butter.
• Stir gently and let it rest for a minute before serving.
  
• Pumpkin risotto is ready!