Pumpkin Risotto With Ricotta

Prepare the ingredients. Prepare all the ingredients - we'll start cooking them in a moment

Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use in stock).

Grate the pumpkin. Grate part of the pumpkin finely.

Cut the pumpkin. Cut the rest of the pumpkin into slices.

Sear the grated pumpkin. Sear the grated pumpkin in a pan with a little oil, adding a splash of water while cooking so it doesn't burn. After about 10 minutes, when softened, pass it through a fine sieve.

Sear the pumpkin slices. Sear the pumpkin slices in a pan with a little oil for about 2-3 minutes on each side over medium heat until golden and set aside.

Prepare the bouillon. Prepare stock from bouillon - dissolve a cube in water and bring to a boil, or use ready-made stock if you have it.

Chop the onion. Peel and finely chop the onion.

Saute the onion. Saute the onion in a pan with a little oil for about 2-3 minutes over medium heat until translucent.

Toast the rice. Add the rice and toast it as well for about 2-3 minutes over medium heat.

Cook the risotto. Gradually add the stock, always letting it almost evaporate before adding more, until the rice is al dente, about 15-20 minutes.

add butter, puree and cheese. Turn off the heat, add the butter, pumpkin puree and cheese, season with salt and mix thoroughly until the butter has melted into the risotto.

Serve. Plate the risotto, top with the seared pumpkin slices and ricotta and serve