Pumpkin risotto

Ingredients for 4 servings:

• 500 g butternut squash
• 1 rosemary sprig(s)
• 5 tbsp olive oil
• 1 tsp salt and pepper
• 125 ml white wine or Prosecco
• 1 tsp honey, liquid
• 1 onion(s)
• 1 garlic clove(s)
• 1 stalk(s) Celery
• 350 g risotto rice
• 1 liter vegetable stock
• 3 tbsp butter
• 80 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Halve the pumpkin and scoop out the seeds with a spoon. Then cut the pumpkin flesh into slices about 5 mm thick and arrange on a baking tray lined with baking paper. Drizzle with 3 tablespoons of olive oil, sprinkle with the rosemary needles plucked from the sprig, season with salt and pepper, and drizzle with a little honey. Cook the pumpkin on the middle shelf of the oven at 160°C (fan oven) for about 30 minutes until soft. In the meantime, sauté the finely diced onion, finely chopped garlic, and finely chopped celery in a saucepan with the remaining olive oil. Add the rice, fry briefly, and then deglaze with the wine. Gradually add enough hot stock, stirring constantly, until the rice is just covered. Stir frequently. Season the risotto with salt and pepper and simmer over medium heat for about 20 minutes until soft. Remove the pumpkin slices from the oven; they should now be soft enough to mash with a fork and mix into the risotto. Before serving, stir in a little butter and grated Parmesan cheese. If you like, you can also sprinkle the risotto with additional Parmesan cheese.