Ingredients for 2-3 persons
1 small Hokkaido pumpkin
200gr risotto rice
1,5L vegetable broth
200ml white wine (alternatively more broth)
Prepare vegetable stock (depending on your tolerance, you can use ready-made stock or prepare it yourself) and boil it. Clean the pumpkin and cut it into cubes, then cook in the broth for 20min until soft.
While the pumpkin is boiling, finely dice the onion and fry it in a little oil. Then add the dry rice and stir-fry for 2min. Make sure that it does not get brown! Add the white wine while stirring and bring to the boil.
As soon as the white wine has boiled over, gradually add the vegetable stock (in which we cooked the pumpkin) and stir. Never let the rice get too dry. In between puree the pumpkin to 2/3 and add to the rice with the remaining pieces of the pumpkin. Again and again add a ladle of the stock and let it boil while stirring until the rice is completely cooked (this can take 30-40min). This method gives the rice its perfect, creamy consistency. Season with salt, pepper and rosemary and serve.