Italian Pumpkin Risotto

Peel and finely dice the onion. Also peel and roughly chop the garlic. Finely grate the Parmesan.

For the pumpkin puree, cut the Hokkaido pumpkin into small cubes (the skin can be eaten). Cover with water in a small pot, bring to a boil, and cook until soft over medium heat for approx. 18–20 minutes. Then drain and process into a smooth puree with an immersion blender.

Heat 2 tbsp oil in a large pan over medium heat. Sauté the diced onion until translucent for 2–3 minutes. Add the garlic and fry for another 30–60 seconds. Add the risotto rice and toast, stirring, for 2–3 minutes until the grains become slightly translucent.