How to make
Cut 1/4 of the pumpkin into small cubes and fry it until it is fully cooked in olive oil and butter. Remove the cubes with a slotted spoon and set them aside.
Boil the remaining pumpkin in the broth for 20 minutes and mash it until a relatively thin sauce is obtained.
Season with salt, turmeric and black pepper and leave it on the lowest setting on the hob to keep it hot.
In the same fat from frying the pumpkin, stew the onions until they soften and a nice light caramel color is obtained. Add the grated garlic and rice. Fry briefly and pour the wine.
Cook until it evaporates, add the dried tomatoes (cut into pieces) and start adding the pumpkin broth - sauce (in parts).
Until the rice absorbs one part, do not pour the next. All this is done with constant stirring, in order for the starch to separate and acquire a creamy texture.
Whether you need more or less broth will depend on the quality of the rice you use. Try the grains and if they are a little hard but still tender, the dish is ready. Don't wait for the rice to swell too much.
Leave the dish to stand for 5-8 minutes and during this time roast the pumpkin seeds in a non greased pan. Grate the Parmesan cheese into thin slices.
Serve the risotto with the pieces of pumpkin and the seeds, that you set aside earlier and sprinkle it with the fragrant Parmesan.
The risotto with pumpkin and sun-dried tomatoes is ready.
Enjoy your meal!
