Risotto with pumpkin and vegetables

Ingredients for 3 servings:

• 200 g risotto rice
• ½ Hokkaido pumpkin(s)
• 500 ml vegetable stock
• 1 onion(s)
• 2 garlic cloves
• 1 zucchini
• 2 carrots
• 50 g Parmesan, freshly grated
• curry powder
• Spice mix for pumpkin soup
• salt and pepper

Instructions

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

Chop the vegetables into small pieces (slices, cubes, or strips). Dice the Hokkaido squash a little larger so it still has some bite. Sauté the onion, garlic, and carrots in olive oil in a wide pan. Add the zucchini and pumpkin and sauté as well. Add a little more olive oil if needed and sauté the risotto rice until translucent. Sauté the curry powder a little in the same way. Pour in the stock. Cook the risotto over medium heat according to the package instructions. Season and stir occasionally. If the rice is still too grainy and the stock has evaporated, add a little more water or stock. Finally, stir in the grated Parmesan cheese and season to taste. If you like, you can also sprinkle toasted pumpkin seeds on top. Tip: If you like, you can also deglaze the rice with a little white wine and then pour in the stock.