1. 1

   Step 1

   Prepare the vegetable broth and keep it hot throughout the preparation.

2. 2

   Step 2

   Clean 750 g of pumpkin by removing the skin and seeds, then cut it into cubes.

3. 3

   Step 3

   Finely chop 100 g of onion.

4. 4

   Step 4

   In a pan, heat a drizzle of oil and sauté the onion over low heat for 10 minutes, adding a pinch of salt.

   Timer 10 min
5. 5

   Step 5

   Add the pumpkin cubes to the sautéed onion and brown for a few minutes, stirring.

6. 6

   Step 6

   Add a ladle of hot broth and cook the pumpkin until it becomes tender and creamy (about 20 minutes).

   Timer 20 min
7. 7

   Step 7

   In another pan, toast 320 g of rice over high heat for 2-3 minutes until hot to the touch.

   Timer 3 min
8. 8

   Step 8

   Deglaze the rice with 60 g of white wine and stir until it evaporates.

9. 9

   Step 9

   Add the rice to the pan with the pumpkin and mix well.

10. 10

    Step 10

    Bring the rice to a cook by gradually adding hot broth as needed (about 15-20 minutes).

    Timer 20 min
11. 11

    Step 11

    Once cooked, turn off the heat.

12. 12

    Step 12

    Add 50 g of butter and 80 g of grated Parmesan.

13. 13

    Step 13

    Season with black pepper and salt, then stir the risotto well to cream it.

14. 14

    Step 14

    Let it rest for 1-2 minutes before serving.

    Timer 2 min

Space/arrow keys: next or previous step