Pumpkin Risotto

For the pumpkin risotto, depending on the type of pumpkin, first peel, dice and steam for about 10 minutes. Then strain and rinse. Finely chop the onion.

Heat olive oil in a saucepan, sauté onion and rice until translucent, extinguish with white wine and when this has evaporated keep adding soup and stir.

10 minutes before the end, add the pumpkin. Season to taste with the spices. Garnish with Parmesan cheese and serve.

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