Pumpkin – white wine – risotto

Ingredients for 2 servings:

• 1 tbsp olive oil
• 200 g pumpkin(s) (Hokkaido with skin), cleaned, pitted
• 90 g rice (risotto rice)
• 300 ml vegetable stock
• 250 ml white wine
• 50 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Risotto with Hokkaido pumpkin and white wine

Cut the pumpkin into approximately 1cm cubes. Heat the oil in a saucepan. Add the diced pumpkin and risotto rice and sauté for about 2 minutes over high heat. Pour in 100ml of white wine. Mix the remaining white wine with the vegetable stock. Cook over medium heat, stirring constantly, until the wine is absorbed by the rice. Gradually add enough vegetable-wine stock to cover the rice. Once the rice has absorbed the liquid, add more stock, stirring constantly. Once all the liquid has been absorbed and the rice has the right consistency, stir in the Parmesan cheese and season with salt and pepper.