Pumpkin Risotto in Nutmeg Squash

For the pumpkin risotto in nutmeg pumpkin finely chop shallots and sauté with pumpkin cubes in olive oil.

Add rice, sauté until translucent and deglaze with wine.

Bring to a boil and cook rice until liquid has evaporated, stirring not too much.

Gradually add soup and cook rice, stirring repeatedly, for a total of 18-20 minutes, until nicely al dente.

Then stir in butter as well as freshly grated Parmesan and season to taste with salt, a little nutmeg and Tabasco if desired.

Cover and let stand for a short time.

Serve the pumpkin risotto in pasta plates or in a hollowed-out pumpkin that has been preheated in the oven at 140° C for 20 minutes.

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