Creamy Pumpkin Risotto

Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍚✨

Clean the pumpkin. Clean the pumpkin and save the seeds for the stock

Cut the pumpkin. Cut the pumpkin into small cubes

Prepare the stock. Make a stock from the seeds, bolster it with bouillon dissolved in water (or use stock if you have it), and keep it hot in a small saucepan over low heat

Saute the base. Peel the onion, cut it into small cubes, and saute it in oil or butter in a large pan over medium heat until softened and translucent, then add the garlic and briefly saute for about 1 minute

Add the pumpkin. Add the pumpkin and saute over medium heat for about 3 minutes, until it begins to soften

Saute the rice. Add the rice and stir over medium heat for about 1-2 minutes, until it is lightly translucent around the edges

Add the wine. Pour in the wine (optional) and stir over medium heat until it is almost absorbed

Add the stock gradually. Gradually add the hot stock one ladleful at a time, always waiting for it to be absorbed, and continue over low heat for about 18-20 minutes, until the rice is al dente and the pumpkin is tender

Finish the risotto. Stir in the butter and Parmesan, and season with salt and pepper

Serve. Serve 🍽️✨