Italian-style Pumpkin Risotto

Instructions

• 1
  Peel the onion and chop it finely. Peel the garlic and chop it coarsely. Grate the Parmesan on a small grater.
• 2
  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.
• 3
  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.
• 4
  Remove the pan from the heat, add the butter and grated Parmesan. Mix well until they melt and are perfectly incorporated. Season with lemon juice and salt to taste. Divide into 4 servings and serve immediately.
• 5
  *For the pumpkin puree: cut 300 g of pumpkin flesh into cubes. Boil them in water for 18-20 minutes until soft. Drain the water and mash the pumpkin with an immersion blender until you get a fine puree.