Risotto with pumpkin

Directions

1. Finely chop the onion and dice the pumpkin. Add the chopped onion to the frying pan and cook until transparent, then add the pumpkin flesh and season with salt and pepper to taste. Let everything cook until you obtain a soft mixture with pieces of pumpkin still apparent.
2. In a casserole pan toast the rice with 20g of extra virgin olive oil. Add all the stock at one go and mix delicately. Cover with the lid and put the flame to a minimum. Let rice cook for 10 minutes.
3. After 10 minutes add the pumpkin sauce and finish off cooking the rice (approximately 3-5 minutes). Taste the rice to see if it is done and once ready add the butter, the grated parmesan and finely chopped parsley.
4. Serve with with a piece of pumpkin or grilled pancetta.