2 persons | 45 min.
What you need
250gr Risotto (Arborio)
Half small Pumpkin
Grated lemon zest
Half glass white wine
For the stock:
1 Bay leaf
In a heavy-based saucepan cook the onion in the oil and 3 spoons of water over a low heat until soft but not browned.
Add the cut pumpkin (small cubes) and half glass of stock.
Season it with salt, grated nutmeg, cardamom and chili.Cook for 10min.
Add rice and mix well for a couple of minutes on a higher heat, then add half glass of white wine.
After 2 min cover the mix with the stock water and bring to a gentle simmer.
When it is absorbed, pour more stock, a little at a time. Reapeat this until the rice is ‘al dente’ and the mixture has a smooth texture (20min).
Do not overcook the rice, as it continues to cook when removed from heat.
Turn off the heat and
Stir the parmesan into the risotto along with grated lemon zest, finely cut parsley.
Divide into 2 bowles and add on top a line of oil and parsley leafs to guarnish