To cook pumpkin risotto, start by preparing a light vegetable broth, which you will use to bring the rice to the boil. Cut the vegetables, put them in a large saucepan, cover with water and season with salt. Cover with a lid, bring to the boil and cook for about 1 hour. Filter the broth and let it simmer, ready for use.

Then move on to the pumpkin: clean it, cut it into slices and cut them into small cubes.

Finely chop the onion

and place it in a large saucepan in which you have heated the oil. Let the onion suffer over a very low heat for about 10 minutes, until it is so tender that it melts.

At that point add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking.

Then start adding a ladleful of broth, and add more, little by little until the pumpkin is cooked (about 20 minutes): it should be very tender and creamy.

On the side, heat a large frying pan and add the rice to toast it. We use the dry method because the rice roasting, which is essential for the grains to keep cooking, cannot take place in a humid environment such as that created in the pan with the pumpkin.

Then toast the rice over high heat until it becomes opalescent, turning it often so as not to burn it.

It will take 2-3 minutes. Then pour in the white wine and mix immediately to prevent it from sticking. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin. Mix well to blend the flavors and prevent the rice from sticking.

As soon as the risotto begins to dry out, add a ladleful of very hot broth, and continue gradually adding the next one only when the previous one has been absorbed, until the right degree of cooking is reached.

This will take 15-20 minutes depending on the rice used. Towards the end of cooking, season with pepper and salt. Finally, with the heat off, stir in the butter and grated Parmesan. Mix carefully, then add a last level ladle of broth if you prefer a creamier risotto (“all'onda”). Let it set for a minute before serving and enjoying!