Summary

Ingredients

• 1 onion (s)
• 400 g Hokkaido pumpkin (se)
• 600 ml vegetable stock
• 1 tablespoon butter
• 5 tablespoon oil
• 150 g risotto
• 100 ml white wine
• 5 stems parsley
• 2 tablespoon walnuts
• 50 g parmesan cheese
• salt and pepper

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Instructions

1. Dice the onion. Clean the pumpkin and remove the seeds with a spoon. Dice the unpeeled pulp 1.5 cm. Heat the broth in a saucepan and keep it warm.
2. Heat the butter and 1 tablespoon of oil in another saucepan. Steam the onion until translucent. Add the pumpkin and rice and sauté for 2 minutes. Deglaze with white wine and let it boil down completely. Add enough broth to cover the rice. Cook uncovered over medium heat for 25 minutes, stirring occasionally. Always pour in some hot broth as soon as it has been absorbed by the rice.
3. Pluck parsley and chop. Chop the walnuts and mix with the parsley and 4 tablespoons of oil.
4. Season the risotto with salt and pepper and stir in the cheese. Serve with the walnut and parsley oil.