Gaby
rice: 1 cup
broth: 0.5 liters (about 2 cups)
onion: 1 piece
white wine: ½ cup
grated cheese: 3 tablespoons
pumpkin flesh: 100 g (about 3.5 oz)
For the pumpkin sauce
pumpkin flesh: 300 g (about 10.5 oz)
tomato: 1 piece
onion: 1 piece
garlic: 2 cloves
lemon juice: 1 tablespoon
oil, butter, salt, pepper, and herbs to taste
To prepare the pumpkin sauce: finely chop the pumpkin, tomato, and onion, and sauté them in vegetable oil for 15 minutes.
Season with salt and pepper, add herbs, and the garlic pressed through a garlic press.
Blend until smooth and stir in the lemon juice.
If the sauce is too thick, you can thin it out with water.
Sauté the onion until translucent, then add the rinsed rice to the pan and heat it for 1 minute.
Next, pour in the wine. Once it starts to boil, add 1 ladle of warmed broth.
Continue to add broth as it evaporates. Season with salt and pepper to taste.
Cut the pumpkin flesh (100 g) into pieces and sauté in butter, seasoning with salt and pepper.
After 15 minutes, add the pumpkin sauce to the rice and mix well, simmering for another 5-7 minutes (until the rice is cooked).
When the risotto is ready, stir in the grated cheese and serve immediately.
Top with the sautéed pieces of pumpkin.
