Italian-style Pumpkin Risotto

Peel the onion and chop it finely. Peel the garlic and chop it coarsely. Grate the Parmesan on a small grater.

In a spacious pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté for 2-3 minutes. Add the garlic and sauté for another 30-60 seconds. Add the rice and stir for 2-3 minutes, until the grains become slightly translucent around the edges.

Gradually add the vegetable broth, in 5 stages: pour approximately 200 ml of broth, simmer over medium heat for 4-5 minutes until the liquid is almost completely absorbed, then add the next portion. In the last stage, mix the remaining broth with the pumpkin puree, pour into the pan and cook for another 3-4 minutes until the mixture becomes creamy and homogeneous.