Pumpkin Risotto with Roasted Walnuts

Ingredients

• 1 small pumpkin
• 300 grams risotto rice
• 1 liter vegetable broth
• 1 onion
• 2 cloves of garlic
• 100 grams Parmesan cheese
•  Handful of fresh parsley
•  Handful of roasted walnuts
•  Olive oil
•  Salt and pepper

Instructions

1. 1 Preheat the oven to 200 degrees.
2. 2 Cut the pumpkin into cubes and place them on a baking sheet. Drizzle with olive oil, salt, and pepper and roast for 25 minutes in the oven.
3. 3 Finely chop the onion and garlic and sauté them in a pan with some olive oil.
4. 4 Add the risotto rice and sauté for a few minutes, until the rice grains are translucent.
5. 5 Gradually add the vegetable broth, stirring constantly until the broth is absorbed before adding the next spoonful.
6. 6 Once all the broth is absorbed and the rice is cooked, add the roasted pumpkin.
7. 7 Grate the Parmesan cheese and stir it into the risotto.
8. 8 Roughly chop the parsley and walnuts and sprinkle them over the risotto before serving. Enjoy!