How to make
Grate the pumpkin, onion and garlic, peel and finely chop them.
Fry them for about 4 minutes in preheated olive oil, by adding a pinch of salt.
Add to fried vegetables and Arborio rice. Do not wash it beforehand, as for the preparation of the delicious risotto there must be starch, which adds the characteristic creaminess.
Stir for 1-2 minutes and pour the white wine.
After about 2 more minutes, pour a ladle of the broth, which you have already heated to a boiling point. After the first ladle is absorbed by the rice, pour the second, while stirring constantly.
Pour and stir for about 16 minutes. If necessary, add more broth.
Add half of the parmesan and the butter to the almost finished risotto. Stir until it has melted.
Distribute the risotto into two plates, sprinkle with freshly ground black pepper and the remaining Parmesan cheese.
The Light Pumpkin Risotto is ready.
