Pumpkin Risotto

Peel and seed the pumpkin, then cut it into small cubes. Finely chop the onion and grate the Parmesan.

Bring the vegetable stock to a boil and keep it hot over the lowest heat. In a wide pot, heat the olive oil, add the onion with a pinch of salt, and sauté for 8–10 minutes until soft, without browning.

Add the pumpkin, stir, and pour in about 200 ml of the hot stock. Cover and cook for 15–20 minutes, until the pumpkin is very soft; set aside a few spoonfuls of the cubes for serving, and lightly mash the rest in the pot.

In a separate dry, wide skillet, toast the rice over medium-high heat for 2–3 minutes, stirring often, until the grains turn translucent at the edges. Pour in the white wine and let it evaporate for 1–2 minutes.

Transfer the rice to the pot with the pumpkin. Add the remaining hot stock one ladle at a time, waiting each time until the previous addition is almost absorbed, and stir often. Cook for 15–18 minutes, until the rice is al dente and the risotto is creamy and flowing.

Remove the pot from the heat, add the butter, Parmesan, black pepper, and salt to taste. Stir vigorously, cover, and let rest for 2 minutes. Serve immediately, topped with the reserved pumpkin cubes.