Italian Pumpkin Risotto

Preparation

• 1
  Peel and finely dice the onion. Also peel and roughly chop the garlic. Finely grate the Parmesan.
• 2
  For the pumpkin puree, cut the Hokkaido pumpkin into small cubes (the skin can be eaten). Cover with water in a small pot, bring to a boil, and cook until soft over medium heat for approx. 18–20 minutes. Then drain and process into a smooth puree with an immersion blender.
• 3
  Heat 2 tbsp oil in a large pan over medium heat. Sauté the diced onion until translucent for 2–3 minutes. Add the garlic and fry for another 30–60 seconds. Add the risotto rice and toast, stirring, for 2–3 minutes until the grains become slightly translucent.
• 4
  Gradually add the vegetable broth to the rice in about 5 portions (approx. 200–250 ml each). Always stir first and wait until the liquid has been almost completely absorbed before adding the next portion. This takes about 4–5 minutes each time. Mix the last portion of broth with the prepared pumpkin puree, add to the risotto, and simmer for another 3–4 minutes until the risotto has the desired creamy consistency.
• 5
  Remove the pan from the heat. Stir in the butter and grated Parmesan until everything is melted and well combined. Season with lemon juice and salt. Arrange the finished risotto on plates and serve.