How to make
Puree the boiled pumpkin along with the processed cheese. Heat the chicken broth separately and keep it warm on low heat.
Chop the shallots and garlic and fry them with a pinch of salt, until they soften in the olive oil. Pour the rice and stir for 2 minutes.
Add the wine and cook for another 2 minutes uncovered, so that the alcohol can evaporate. It's good to stir all the time.
Start pouring the hot broth in portions again by stirring at all times. Until one part of broth is absorbed, do not pour another. Toward the end, add the pumpkin puree and processed cheese, which, in addition to flavor, will also contribute to the creaminess of the delicate vegetable risotto.
The whole process of absorbing the broth should not exceed 14 minutes, so that the rice remains al dente and is covered in a delicate, creamy sauce.
However, follow the instructions on the package and if the liquid is too little, you can add more broth or water, but do not overdo it.
Put half of the Parmesan into the Pumpkin Risotto and leave it for a minute. Then divide it into two portions and serve the delicious Risotto with Pumpkin and Processed Cheese sprinkled with the remaining Parmesan cheese.
Enjoy your meal!
