Summary

Ingredients

• 1 small Hokkaido pumpkin (se)
• 500 g risotto rice, e.. Aborio or rice puddin (mainly short rain rice)
• 2 onions)
• 150 ml white wine
• 1 liter broth or water
• 0.5 ½ bunch parsley
• 0.5 ½ bunch chives
• salt and pepper
• Nutmeg, grated
• 2 bay leaves
• 1 tablespoon butter
• 1 tablespoon, heaped parmesan

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Instructions

1. Wash the pumpkin, cut in half and remove the core.
2. If necessary, put the inside of the pumpkin in a saucepan and make a stock with a little bay leaf, salt and water. If not, water or broth will do.
3. Cut the pumpkin into small cubes and then wash and finely chop the herbs. Peel the onion and cut it into small cubes.
4. Heat some oil in a pan and fry the pumpkin cubes in it. Season to taste with a little sugar, nutmeg, salt and pepper.
5. Heat some oil in a saucepan and add the onion cubes. Sweat these until translucent and add the rice and sweat until translucent. Add the bay leaf and a little salt and stir constantly. Deglaze with the white wine and then pour in enough stock or water until the rice is covered (it is important that hot water or stock is used). Simmer, stirring constantly, until the rice has absorbed almost all of the liquid. Then add some broth or water again and repeat the process until the rice is cooked through but still has a bite to it.
6. Turn the heat down, add the butter and parmesan and stir the risotto until creamy. Then add the pumpkin cubes and herbs, season again if necessary.