Pumpkin Risotto

For the pumpkin risotto, first wash the pumpkin, remove the seeds and cut into cubes. Finely chop the onion and garlic.

Heat olive oil in a pot, sauté onion, garlic and rice, deglaze with white wine. When the white wine has evaporated, pour in vegetable soup. Keep stirring and adding soup. After 10 minutes, add the pumpkin. Refine with spices and cook the risotto for another 20 minutes, not forgetting to stir.

Wash and finely chop the parsley. Grate the Parmesan cheese and stir in with the pumpkin seed oil. Finally, add the whipped cream and let it sit for a while. When the pumpkin risotto is firm to the bite, add the parsley. Serve in shallow plates and sprinkle with Parmesan cheese.

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