Pumpkin risotto

Ingredients for 4 servings:

• ½ liter vegetable broth
• 2 shallots, peeled and finely diced
• 2 tbsp butter
• 300 g rice, Arborio or rice pudding
• 200 ml wine, white, dry
• 300 g pumpkin flesh, e.g. Hokkaido, cut into small pieces
• 2 tbsp oil, olive oil
• 1 tbsp pumpkin seeds, chopped
• 50 g cheese, Parmigiano Reggiano, freshly grated

Instructions

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

Risotto with zucchini

Heat the vegetable stock. Sauté the diced shallots in 1 tablespoon of butter, add the rice and cook over medium heat until translucent, stirring constantly. Deglaze with the white wine. Allow the liquid to reduce slightly. Gradually add the stock, stirring occasionally. Add a little more hot water if necessary. The risotto should be moist and have a creamy consistency. The rice grains should still have a slight bite. Shortly before the rice is cooked, lightly toast the pumpkin seeds in olive oil in a non-stick pan, add the pumpkin flesh, and cook for 4 minutes. Mix the risotto rice with the pumpkin, grate the Parmesan cheese over it, season with the remaining butter, and serve immediately while hot.