How magical is autumn with its warm colors and its rich and intense flavors, when the sun still continues to warm the products of the earth with its golden rays, such as mushrooms, chestnuts, apples, grapes and the pumpkin.

This is the best time, now that the air is more sparkling, to cook recipes with longer cooking times and bring to the table dishes with more decisive flavors such as risotto, minetroni or braised meats.

This is why we suggest a really delicious dish, very simple to prepare but for which you will lick your mustache!

The recipe is taken from the blog "Fables de Sucre" where Eva and Claudio, her from thirty and him from Puglia, delight us with tasty suepr recipes; here are the doses for two people:

The Pumpkin Risotto

GR. 180 of Vialone nano rice

GR. 150 of diced pumpkin

ML 100  of dry white wine

1 liter of vegetable broth

1 small onion

GR 50 of grated Parmesan cheese

1 knob of butter

extra virgin olive oil

salt

After having prepared the vegetable broth and cleaned the pumpkin by reducing it into cubes, brown the finely chopped onion in 2/3 tablespoons of extra virgin olive oil and when it is golden add the pumpkin cubes. To make the pumpkin soft, add a couple of tablespoons of broth and cook over high heat for 5 minutes. Pour in the rice and mix everything, toast for a few minutes and then blend with white wine. Let all the alcohol evaporate and start with the various additions of broth, each time the rice dries, add a ladle until cooked. It will take about 20 minutes.
At the end of cooking, turn off the heat, stir in a knob of butter and grated Parmesan. Serve hot.

Our variant that we suggest is the addition of 100 gr of diced Emmental at the end of cooking .... it will make the dish more "stringy" !!

Enjoy your meal!