Pumpkin Risotto

For the pumpkin risotto, cut the pumpkin into cubes. Soak saffron threads in a ladle of soup. Finely chop the onion and garlic.

Saute onion, garlic and rice in hot olive oil until translucent. Pour in white wine and reduce.

Add soaked saffron with the liquid. Ladle in the hot vegetable soup and reduce while stirring.

After 10 minutes, add the diced pumpkin, chopped sage and continue cooking until the rice is al dente and the pumpkin is still firm to the bite.

Stir in Parmesan cheese and let stand, covered, for 5 minutes. Season to taste with salt. Coarsely chop pumpkin seeds and toast in a dry pan.

Divide the pumpkin risotto on plates and serve with the roasted pumpkin seeds.

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