Risotto with yellow pumpkin

Ingredients for 4 servings:

• 500 g pumpkin flesh (e.g. Uchiki Kuri)
• 80 g butter
• ½ onion(s)
• 300 ml milk
• 300 g rice
• 600 ml meat broth
• 1 pinch of nutmeg
• 80 g Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and deseed the pumpkin, and slice very thinly. Heat half of the butter. Add the finely chopped onions. Add the pumpkin slices. Sauté gently, constantly adding a little hot milk. Press the pumpkin against the sides of the pot to form a purée. Once the pumpkin is soft, add the rice. Pour in the boiling meat broth. Season with salt, sugar, and nutmeg, if desired. When the rice is tender, remove the pot from the heat, add the remaining butter and half of the grated cheese. Stir well, serve with the remaining cheese, and sprinkle with freshly ground pepper.