Pumpkin and pear risotto

Ingredients for 3 servings:

• 150 g risotto rice
• 300 g butternut squash
• ½ pear(s)
• 100 ml white wine
• 800 ml vegetable stock
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 bay leaves
• 1 tbsp butter
• 40 g Parmesan
• some pumpkin seed oil
• some parsley, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

The Italian classic in an autumn version

Cut the pumpkin into pieces roughly the size of a French fry and cook in the oven at 180°C (convection oven) for about 10 minutes until soft. Once cooled, transfer to a tall container and puree using a hand blender. Heat the vegetable stock in a saucepan and keep warm. Chop the onions and garlic and sauté in a saucepan until translucent. Add the risotto rice and bay leaves and sauté for 2 minutes. Deglaze with white wine and reduce completely. Add enough stock to just cover the rice. Cook uncovered over low to medium heat, stirring frequently. Once the stock has almost been absorbed by the rice, add a little more hot stock at a time. Repeat this step for about 20-25 minutes. Mix in the pumpkin puree and cook for a further 5-10 minutes. Add more stock if necessary. Remove the bay leaves, stir in the butter and grated Parmesan cheese, and season with salt and pepper. Sprinkle the risotto with parsley and serve drizzled with pumpkin seed oil.