Let’s start from the broth: we put in a pot a couple of liters of water together with celery, carrot and half onion cut into coarse pieces. Let's get on the fire.
Now we cut the pumpkin into cubes and in a pan we fry the other half onion with a little oil.As soon as the onion sautéed, add the pumpkin and let go. In the meantime, we go up our broth and when it begins to “make” (we understand it because the water begins to color) we add a ladle to the pumpkin. While the pumpkin finishes cooking, we toast the rice: we put a little oil in a pot, we make it warm as soon as and we throw the rice in.Let's toast him for a few minutes and then let's dispel him with white wine. As soon as the wine evaporates, we add a couple of ladles of broth and we continue to add a little every time the rice dries, to cook it without sticking. It will take about 15-18 minutes.
When the pumpkin is almost cooked, let’s transfer it into the pot with rice, where it will end up cooking. Let’s add a few ladles of broth if we see that the risotto, while cooking, dries too much
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Just before turning off the heat, we will try to test the rice cooking and season with salt.Finally, let’s do the creaming: we add the butter and then the grated Parmesan cheese. Who wants, even a pinch of pepper.Let's turn off the heat and let the risotto rest for a few minutes. Then we falter and serve on the table!
