Pumpkin Risotto

Peel pumpkin, remove seeds and cut into small cubes. Wash and finely chop the parsley. Peel and finely chop the onion.

Heat a little butter, sauté the pumpkin, add half of the wine, season with parsley, salt, pepper and paprika, cook over medium heat and set aside.

Once again heat a little butter and sauté the onions until translucent.

Add the rice and cook until translucent. Deglaze with the remaining wine and simmer over medium heat for about 20 minutes.

Add the chicken soup little by little, stirring frequently.

5 minutes before the end of cooking time, mix in Parmesan cheese, sour cream and pumpkin.

Heat everything and serve the pumpkin risotto immediately.

Preparation Tip:

Sprinkle with freshly shaved Parmesan.

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