Riso e zucca, Pumpkin Risotto

From October to March  I make Pumpkin risotto about once a week. The moment the cheerful orange flesh appears in the shops all ready prepared and displayed in a polythene bag it becomes a regular  item on my shopping list, a real habitueè. Every Italian housewife has their favourite way of making Riso e zucca. Sometimes the pumpkin is pureed before the rice is added, sometimes an onion is fried first and then the zucca added in chunks. Today I made it my favourite way and we all enjoyed it.

Riso e Zucca, Pumpkin risotto

600 g prepared pumpkin, diced
250g rice
1 vegetarian stock cube, optional
salt and pepper to taste
one large glass of white wine
150g Asiago cheese, or cheddar or parmesan
water

Melt 30g butter in a tbsp. of olive oil and gently cook the diced pumpkin until it is soft and slightly golden.
Add the rice and stir well.
Pour in the wine and stir till the alcohol has evaporated.
Add water and the stock cube or seasonings until the rice is cooked. Stir often so it doesn't stick and add enough water . You can mash the bits of pumpkin with a large fork to make it more creamy.
Add the cheese cut into cubes and let it melt. Remove from the heat, stir again and check the seasoning. Sprinkle over chopped walnuts if liked.
Buon appetite
Now you know autumn has really started.