Pumpkin risotto

Ingredients for 2 servings:

• 150 g pumpkin flesh, pureed, from a small Hokkaido
• 1 small onion(s), diced
• 1 garlic clove(s), finely diced
• 150 g risotto rice
• 3 tbsp olive oil
• 2 bay leaves
• 100 ml white wine (Pinot Gris), dry
• 1 tbsp butter
• 50 g Parmesan, grated or shredded
• Parsley, chopped
• Salt and pepper, green
• 600 ml vegetable stock, hot

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 48 minutes

is addictive

Heat the oil in a pan and sauté the onions and garlic until translucent. Add the risotto rice and bay leaves and sauté briefly, then deglaze with the Pinot Gris and reduce. Add enough hot vegetable stock to lightly cover the rice and simmer, stirring constantly, until the liquid is absorbed. Add more vegetable stock a little at a time until the rice is cooked but still has a bit of a bite; this takes about 15 minutes. Mix in the pumpkin puree and remove the bay leaves. Stir in the butter and Parmesan cheese and season with salt and pepper. Chop the parsley. Serve the risotto on plates, sprinkled with the parsley and served. Delicious with sausages.