Italian Pumpkin Risotto

Peel and finely chop the onion. Peel and roughly chop the garlic. Grate the Parmesan on a fine grater.

Now take a large pan and heat 2 tablespoons of oil in it 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. Next, 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 has evaporated, and only then add the next batch. Mix the last, fifth batch of broth with the pumpkin puree, pour into the pan, and heat this time for only 3-4 minutes, until the final batch of broth is absorbed and the entire mixture thickens.

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. Next, season the risotto with lemon juice and salt, stir again, divide the finished risotto into 4 portions, and serve.