Sugary risotto disc

I prepare the vegetable broth ahead of time and keep it warm. I clean and dice the pumpkin.

Meanwhile, in a pan, I sauté the onion gently with a drizzle of oil and add a pinch of salt to help it draw out the water and prevent the onion from burning.

I add the Delica pumpkin cubes to the pan and brown them lightly. Then I add 1/2 ladle of broth and cook over medium heat until the pumpkin is tender.

I toast the rice in a saucepan until the grains are very hot and then pour in the white wine. Once the wine has evaporated, I add a ladle of broth as the rice requires it.

Halfway through cooking the rice, I start adding the previously cooked pumpkin and leave it to cook for the time indicated on the package, about 16 minutes.

Once cooked and with the stove off, add a teaspoon of butter and some parmesan to mix it in. Leave to rest with the lid on for less than 5 minutes and finally plate it using a pastry cutter, adding pumpkin seeds to taste and a sprinkling of grated cheese.