Pumpkin risotto

You know how much I love risotto, so when this season comes, I can't avoid getting some pumpkin chunks and making a nice risotto.

Pumpkin Risotto
(serves 2)
150 gr. pumpkin, diced
10 tablespoons of Arborio rice
half an onion, diced
3 tablespoons of olive oil
4 tablespoons of grated Parmigiano cheese
100 gr. butter
2 dl. vegetable broth

In a pan, fry the onion in olive oil and add the pumpkin. Let it cook for about 5 minutes or until it's softened. Take out half of the pumpkin dices and put them in a mixer with a spoon of vegetable broth, mix it until you get a puré. Add the rice to the pan with the rest of the pumpkin dices and toast for 1 minute, then add the wine. Let it evaporate, then add the pumpkin puré and mix. Start pouring the broth: scoop by scoop while it cooks (do not let the rice dry or stick to the bottom of the pan) for 20 mins. approx.

When it's cooked, turn off the stove and add the butter and Parmigiano cheese, mix well until the butter has completely melted
Serve and garnish with parsley.

Wine pairing: Franciacorta Extra Brut