Pumpkin risotto with walnuts

Ingredients for 2 servings:

• 1 onion(s)
• 400 g Hokkaido pumpkin(s)
• 600 ml vegetable stock
• 1 tbsp butter
• 5 tbsp oil
• 150g risotto
• 100 ml white wine
• 5 sprigs of parsley
• 2 tbsp walnuts
• 50 g Parmesan
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the onion. Clean the pumpkin and deseed it with a spoon. Dice the unpeeled flesh into 1.5 cm cubes. Heat the stock in a saucepan and keep warm. Heat the butter and 1 tablespoon of oil in another saucepan. Sauté the onion until translucent. Add the pumpkin and rice and sauté for 2 minutes. Deglaze with white wine and reduce completely. Add enough stock to cover the rice. Cook uncovered over medium heat for 25 minutes, stirring occasionally, adding a little of the hot stock as it is absorbed by the rice. Pick and chop the parsley. Chop the walnuts and mix with the parsley and 4 tablespoons of oil. Season the risotto with salt and pepper and stir in the cheese. Serve with the walnut and parsley oil.