30 minutes

Chopped onion, 2 Tablespoons
Extra virgin Olive Oil, 3 Tablespoons
Pumpkin, oven-baked, 7 Oz
Rice, 7 Oz
White Wine, 1 Glass
Parmigiano Reggiano
Water, 68 Oz
Carrot, 1
Celery, 1/2 Stick
Onion, 1/2
Aceto Balsamico tradizionale di Reggio Emilia
Butter,1 Knob


Prepare vegetable broth with water, salt, a carrot, celery and an onion: stew all the ingredients in boiling water and simmer until you finished cooking the risotto.
Fry slightly the onion into EVO Oil for 4/5 minutes. Add rice, roast it for around 2 minutes, then simmer with one glass of white wine until reduced.
Add pumpkin to the rice and stir it. If needed, pour some vegetable broth and continue to cook the rice by adding further broth when necessary.
Once cooked, add butter, dust with Parmigiano Reggiano and cream (mantecatura phase).
Arrange on a dish, dust with further Parmigiano Reggiano and pour in the Aceto Balsamico.

Thanks to: Sergio in Cucina