Risotto with pumpkin

Today I bought a pumpkin. It's been a long time since I wrote a post about Italian recipes. So today I decided to cook Risotto con la zucca for a dinner and write about it. I love the flavor of this simple recipe and this is why I would like to share it with you. It's very easy to cook! It takes approximately 30-35 minutes total!

You will need:
100 g butter/3,5 oz
1 onion
2 liters of vegetables broth/68 fl oz
400 gr of pumpkin/14 oz
350 gr of rice/12 oz
salt and pepper, to taste

Clean and cut the pumpkin.

Put cut pumpkin in a pot with water and cook about 10-13 minutes.

Remove pumpkin from water keeping the broth. I usually add some vegetables (onion, carot, smallage, potatos, tomatoes – whatever I have available) and cook a vegetable broth. Puree the pumpkin adding a little broth.

Add butter to a wide pot and heat up. Add the finely chopped onion and let it cook a little.

Now add the rice and fry it slightly. Reduce heat to low. At this point you can add a little  white wine. When rice absorbs the liquid add about 1/3 of the broth and and stir it with rice.

Then add pumpkin and stir it with rice.

When rice absorbs the broth again, add more broth (a little at a time) and cook until it reduces. Add salt and pepper. Stir it often till the rice will absorb all liquid. When the risotto is creamy and not al dente, cover the pot with a lid for one to two minutes. Risotto is ready!

Before serving you can grate the Parmigiano Reggiano cheese and stir with risotto.