Pumpkin risotto à la Gabi

Ingredients for 4 servings:

• 50 ml olive oil
• 2 shallots, finely diced
• 1 garlic clove(s), finely diced
• 2 red chili peppers, halved lengthwise, pitted, cut into fine rings
• 350 g butternut squash, peeled, pitted, diced, prepared and weighed
• 250 g risotto rice
• 3 tbsp honey, liquid
• 150 ml dry white wine
• 700 ml vegetable broth (possibly instant)
• 50 g butter
• 60 g mountain cheese, 45% fat content, grated
• Salt and pepper, black, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Heat the oil in a pan. Sauté the shallots, garlic, chili, and pumpkin. Add the rice and honey and sauté. Pour in the wine and reduce. Add a third of the vegetable stock and simmer until the rice has almost absorbed the liquid. Add the remaining vegetable stock twice more to make the risotto creamy. Then mix in the butter and cheese and season with salt and pepper.