Potato and pumpkin risotto

Ingredients for 4 servings:

• 300 g risotto rice
• 1.2 liters of vegetable broth
• 1 onion(s)
• 3 m.-sized potatoes
• 200 g Hokkaido pumpkin(s)
• 2 tbsp, heaped rosemary, fresh or dried
• 75 g Parmesan, freshly grated
• olive oil
• Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 20 minutes; Total time approx. 31 minutes

Heat the broth in a saucepan, but do not boil. Peel the onion and dice it very finely. Peel the potatoes and cut them into very small cubes. Cut the pumpkin into small cubes. Heat the oil in a sufficiently large saucepan and sauté the onion briefly. Add the diced potatoes and pumpkin, as well as the rosemary, and fry briefly without browning. Add the rice and stir thoroughly to ensure everything is well mixed. From now on, add the hot broth a ladleful at a time, stirring until the rice has almost completely absorbed the liquid. Continue this process until the broth is used up. Stir continuously to prevent grains from sticking to the bottom of the pan. This process takes about 15-20 minutes to achieve a firm and creamy risotto. If this consistency is not yet reached, add a little more liquid, but be careful not to make the risotto too runny. At the end of the cooking time, remove the pan from the heat and let the risotto rest for about 1 minute. Finally, sprinkle the freshly grated Parmesan cheese over the risotto and stir until the Parmesan is fully incorporated. Season with salt, if desired, and serve sprinkled with a little more Parmesan.