Italian Pumpkin Risotto

INSTRUCTIONS

• 1
  Peel and finely chop the onion. Peel and coarsely chop the garlic. Grate the Parmesan on a fine grater.
• 2
  Now take a larger pan and heat 2 tablespoons of oil over medium heat. Then add the chopped onion to the pan and sauté for 2⁠–⁠3 minutes over medium heat. Next, add the chopped garlic and sauté for another 30⁠–⁠60 seconds. Then sprinkle the rice into the pan and sauté everything for another 2⁠–⁠3 minutes until the rice turns white. Subsequently, process the vegetable broth in a total of 5 batches: Always pour 200 ml of broth into the pan, cook for 4⁠–⁠5 minutes over medium heat until almost all the broth is evaporated, and only then add the next batch. Mix the last, fifth batch of broth with the pumpkin purée, pour it into the pan, and heat for only 3⁠–⁠4 minutes this time, until the final batch of broth is absorbed and the whole mixture thickens.
• 3
  Then remove the pan from the heat, add the butter and grated Parmesan, and stir until both are melted and combined with the other risotto ingredients. Then season the risotto with lemon juice and salt, stir again, divide the finished risotto into 4 servings, and serve.
• 4
  * For the pumpkin purée, prepare 300 g of pumpkin flesh of any kind. Cut the flesh into smaller cubes, put them in a smaller pot, cover with water so they are submerged, and bring the contents of the pot to a boil over high heat. Then reduce the heat to medium and cook for 18⁠–⁠20 minutes until the pumpkin softens. Then drain the pumpkin and blend it into a smooth purée with a hand blender.