🎃 Pumpkin risotto 🎃

Heat the vegetable stock in a large saucepan. Chop 800 g of pumpkin and add it to the stock. Season and cook for 6-8 minutes. Blend it with an electric mixer until you get a light pumpkin cream.

Peel and chop the onion and sauté it over low heat in a large saucepan with 3 tablespoons of oil for 6-8 minutes. Cut the rest of the pumpkin (200g) into small cubes and add them to the pan. Add also the rice, and sauté it a little. Season, pour some of the pumpkin cream and cook while stirring. When the rice has absorbed all the pumpkin cream, pour in some more and repeat the process until the rice is cooked (approximately 18-20 minutes).

Add the chopped butter and stir until it is integrated into the risotto. Add a little cheese and stir again. Add the rest of the cheese and set aside.

Serve, add a little cheese on top and garnish with parsley. *The time of the risotto will vary according to the type of rice you use. The only way to know if it is ready is to taste it. Enjoy! 🎃🦇