Pumpkin risotto 

Ingredients for 4 people: 

– 300 grams of risotto rice (about 10.5 oz)   

– 700 grams of pumpkin cubes (about 25 oz)   

– 1 white onion   

– A splash of dry white wine   

– 2 vegetable bouillon cubes   

– Parmesan cheese   

– A knob of butter   

– A handful of basil leaves   

– Pine nuts   

– 1 clove of garlic   

– Olive oil   

– Pepper   

– Salt   

Preparation: 

1. Add one liter of water to a pan and dissolve the bouillon cubes over low heat. Preheat the oven to 200°C (about 390°F). Toss the pumpkin cubes in a bowl with olive oil, pepper, and salt. Spread them out on a baking tray and roast for 30 minutes until soft. 

2. Finely chop the onion and garlic, then sauté them in a pan with olive oil. Add the risotto rice and cook until it becomes translucent. Deglaze with a splash of dry white wine. Once the wine has been absorbed, start adding the bouillon a little at a time, stirring constantly. Repeat this until the bouillon is used up and the rice is cooked through. Toward the end, stir in a generous knob of butter to make the risotto creamy. 

3. Take the roasted pumpkin out of the oven. Place three-quarters of the pumpkin in a bowl and mix with chopped basil, and season with pepper and salt to taste. Roast the pine nuts in a dry pan, watching carefully to avoid burning them. 

4. Mix the pumpkin puree with the risotto. Serve the risotto on plates, topping with the roasted pine nuts, the remaining pumpkin cubes, and Parmesan cheese. 

Enjoy your delicious pumpkin risotto!