Riso e Zucca, Pumpkin risotto
600 g prepared pumpkin, diced
1 vegetarian stock cube, optional
salt and pepper to taste
one large glass of white wine
150g Asiago cheese, or cheddar or parmesan
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.
Now you know autumn has really started.