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Pumpkin risotto

Category:	Lunch
Sub-Category:	Vegetarian
Difficulty/Costs:	simple/low
Number of people:	2
Ingredients:	1.500g pumpkin flesh (Hokkaido or butternut) 1,200g risotto rice 12 cloves garlic 6 shallots 3 litres vegetable or chicken stock 600ml dry white wine 240g grated parmesan Salt Pepper Nutmeg Pumpkin seed oil

Preparation:

Peel the pumpkin, then remove the seeds and dice. Peel, core and dice the pumpkin. However, this is not necessary if you use the Hokkaido pumpkin. Wash the shallots and also cut into small cubes. Peel the garlic cloves and cut into cubes. Heat the olive oil in a large saucepan. Add the shallots and garlic; then cook until soft. Add and fry the rice with the pumpkin in a pot. Stir several times while cooking. Deglaze with white wine and bring it to the boil. Gradually stir in the broth and let it boil. Stir constantly. Repeat that until the rice is ready Season the risotto with salt, pepper and nutmeg. Right before serving stir in the grated Parmesan. The pumpkin risotto is served with pumpkin seed oil.