- Pumpkin - 150 Grams
- Rice - 400 Grams (The best varieties are carnaroli and arborio)
- Onions - 4 Pieces
- Chicken Broth - 1 Liter
- Dry white wine - 100 milliliters
- Butter - 100 Grams
- Parmesan - 150 Grams
- Olive Oil - 100 Milliliters
- Salt and black pepper - - To taste
Preheat the oven to 200 degrees. Pumpkin cut into large pieces, salt-pepper, pour olive oil - and into the oven. Bake on a baking sheet for 25-30 minutes until the pumpkin is soft (the young will soften faster than the old one). When the pumpkin becomes soft, an ordinary spoon separates the pulp from the peel. Flesh add to the bowl for the blender and grind to a mashed state. In parallel, in a thick-walled saucepan over medium-high heat, melt the butter. In a heated pan, throw the finely chopped onion and cook it for about 10 minutes until it becomes transparent. Then, in the same pan, pour our rice and fry it with onion for 3-4 minutes on medium heat. Then pour the wine into the pan and, stirring, wait until it evaporates. When the wine is evaporated - add a ladle of broth and evaporate it. When the first ladle of broth is evaporated - we pour one more. We repeat this procedure for 15 minutes. Then add the pumpkin puree from the blender into the pan and, alternately, add two logs of the broth alternately. Now the risotto can be removed from the fire, add a little butter, sprinkle with Parmesan, mix well and cover with a lid for 5-7 minutes. Serve hot.
Servings: 3-4