Pumpkin risotto with pesto sauce
Put the vegetable broth to heat or boil the water.
Heat the oil with half a tablespoon of butter.
Add the onion and let it brown.
Add the pumpkin, stir and then add the rice. Let it cool for about 3 minutes. Always stirring.
Add the white wine and stir until it evaporates.
Gradually add the broth with the help of a ladle. And keep moving.
Risotto cooking time ranges from 15 to 20 minutes. Just be sure to stir, this is one of the secrets of a creamy risotto.
When the rice is “al dente” add a little broth, if necessary, enough to make the risotto wet and creamy.
Add the remaining butter and grated cheese.
Season with salt and pepper to taste. (Always taste before seasoning with salt, after all Parmesan is already salty).
Put a spoonful of pesto sauce over the risotto!!! Humm!!
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