rice: 1 cup
broth: 0.5 liters (about 2 cups)
onion: 1 onion
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 tomato
onion: 1 onion
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. Sauté the vegetables in vegetable oil for 15 minutes.
Season with salt and pepper, add herbs, and press in the garlic.
Blend the mixture until smooth, then stir in the lemon juice.
Thin the sauce with water if it’s too thick.
Sauté the onion until translucent, then add the rinsed rice to the pan and cook the rice for 1 minute.
Pour in the white wine. When it begins to boil, add one ladle of warm broth.
Continue adding broth as the liquid evaporates. Season with salt and pepper.
Cut the 100 g of pumpkin flesh into pieces and sauté the pumpkin 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.
