Pieet's pumpkin risotto

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 1 liter vegetable broth
• salt and pepper
• ½ tsp nutmeg, freshly grated
• 1 tsp turmeric powder
• 1 tsp thyme
• 200 ml white wine
• 2 shallots
• 1 garlic clove(s)
• 4 tbsp olive oil
• 250 g risotto rice
• 1 tbsp butter
• 50 g Parmesan
• 3 tbsp cream cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Halve the pumpkin and remove the seeds. Cut one half into cubes and simmer in the vegetable stock for about 15 minutes until soft. Cut the other half into wedges and place the wedges in the oven at 200°C (top/bottom heat) until soft and browned. This takes about 30 minutes. Purée the cooked pumpkin cubes with a little stock and the spices until puree. Use the rest of the stock to baste the mixture. Finely dice the shallots and garlic and sauté in olive oil. Add the risotto rice and sauté briefly. Deglaze with white wine and reduce while stirring. When the white wine is almost gone, add more stock a little at a time and reduce while stirring occasionally. Repeat this process until all the stock is used up. Just before the end of the cooking time, add the pumpkin puree to the risotto and reduce until the risotto has a nice, creamy consistency. Add the butter to the risotto and stir in. Finely grate the Parmesan cheese and stir it into the risotto. Finally, stir in the cream cheese. Serve with the baked pumpkin wedges.