Risotto with caramelised pumpkin

Dinner for 4 people

250 g arborio rice

1 large red onion (finely chopped)

3 cloves garlic (finely chopped)

3 tbsp olive oil

2 tbsp butter

100 g parmesan (finely grated)

400 g pumpkin (cut into 1 cm wide pieces/cubes)

2 tbsp sugar

100 ml dry white wine

1,5 liter vegetable stock

Toppings: 3 tbsp pumpkin seeds, 50 g grated parmesan, 1/2 orange (juice)

1. In a non-stick frying pan add 1 tbsp olive oil and 1 tbsp butter. Add the pumpkin and cook over medium heat for approximately 4 minutes. Toss on occasion so that the pumpkin is cooked and the outside is darkened.
2. Add the sugar and let it cook for another minute then set aside.
3. In a large pot heat up 2 tbsp of olive oil. Add the union and fry until translucent (approximately 2 minutes) over medium heat. Add the rice and fry for 2 minutes.
4. Add the 1 tbsp of butter to the rice and add the garlic and continue frying and stirring for 1 minute. Lower the heat to low.
5. Deglaze the pan with the white wine.
6. As the wine is absorbed, add 2 ladles of vegetable stock. Keep stirring and add more stock until the rice is tender. Don’t overcook the rice – it should still have a little bite to it.
7. Add the parmesan cheese at the end. Depending on your liking you can add another splash of white wine to taste.
8. Remove from the heat and add the caramelised pumpkin.
9. Serve hot with a few pumpkin seeds, extra parmesan and a little drizzle of orange juice – BON APPÉTIT!