Pumpkin Risotto

For the pumpkin risotto, peel and finely chop the onion. Cut the pumpkin into small cubes. Sauté both together in olive oil and add the rice. Sauté briefly and gradually add the soup, stirring constantly, until it is consumed (cooking time is about 20-30 minutes).

When the rice is cooked, add salt and pepper to the risotto and stir in the cold butter and Parmesan cheese.

Garnish the pumpkin risotto with a basil leaf.

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