This risotto is easy and quick, it takes around 30 minutes to prepare and is perfect for a cold and grey November day.
400 g Pumpkin meat (no seeds and skin), chopped finely in a food processor
400 g Risotto rice
4 tblsp. Olive oil
Vegetable stock granules or 1 cube, dissolved in water = Broth
Grated Parmesan cheese (as much as you like)
A knob of butter
Salt and pepper for seasoning
A slice of gorgonzola for serving (if you like)
Heat the oil in a large saucepan over a low heat, add the rice and the chopped pumpkin and fry gently for about 5 to 10 minutes.
Add ½ cup of boiling water and broth to the rice and stir until the broth is absorbed. Continue adding water ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 minutes.
Remove the pan from the heat, add 1 knob of butter and the Parmesan cheese, then stir well and serve.
Extra: Place a knob of gorgonzola on top of the risotto before serving.