Tasty Risotto with pumpkin

Risotto is a very simple, but quite a delicacy dish that enjoys fantastic popularity in its homeland in Italy. Delicate, rich and light - perhaps this is how risotto can be described.

Ingredients

• Pumpkin - 150 Grams
• Rice - 400 Grams
• Onions - 4 Pieces
• Chicken broth - 1 Liter
• Dry white wine - 100 Milliliters
• Butter - 100 Grams
• Parmesan - 150 Grams
• Olive Oil - 100 Milliliters
• Salt and Black Pepper - To taste

Directions

1. We heat the oven to 200 degrees. Cut the pumpkin into large pieces, salt and pepper, pour with olive oil - and into the oven. Bake on a baking sheet for 25-30 minutes, until the pumpkin becomes soft (the young will soften faster than the old).
2. When the pumpkin becomes soft, use an ordinary spoon to separate the pulp from the peel. Add the pulp to the blender bowl and chop until puree.
3. In parallel, melt the butter in a thick-walled saucepan over medium heat. Throw finely chopped onion into a preheated saucepan and cook it for 10 minutes - until it becomes transparent.
4. Then pour our rice into the same saucepan and fry it together with onions for 3-4 minutes over medium heat. Then we pour wine into a saucepan and, stirring, wait until it evaporates. When the wine has evaporated, add a ladle of broth and evaporate it. When the first ladle of broth has evaporated, pour in another one. We repeat this procedure for 15 minutes.
5. Then add our pumpkin puree from the blender to the pan and, again, add two ladles of broth one by one. Now the risotto can be removed from the heat, add a little butter, sprinkle with Parmesan, mix well and cover for 5-7 minutes. Serve hot.