Italian Pumpkin Risotto

Peel the onion and dice finely. Also peel the garlic and chop roughly. Grate the Parmesan on a fine grater.

Heat 2 tbsp of oil in a large pan over medium heat. Sauté the diced onion for approx. 2–3 minutes until translucent. Add the garlic and fry for another 30–60 seconds. Add the rice to the pan and toast, stirring, for 2–3 minutes until the grains become slightly translucent. Now gradually add the vegetable broth in about 5 portions: Pour in approx. 200 ml of broth each time and simmer over medium heat, stirring occasionally, until the liquid is almost completely absorbed. Only then add the next portion. Stir the last portion of broth smooth with the pumpkin puree, add to the pan and cook for another 3–4 minutes until the risotto has a thick, creamy consistency.

Remove the pan from the heat. Stir in the butter and grated Parmesan until both are melted and combined with the rice to form a creamy mass. Season the risotto with lemon juice and salt. Arrange on plates and serve immediately.