Pumpkin Risotto

For the pumpkin risotto preheat oven to 180 °C top heat. Cover a baking tray with baking paper. Cut the pumpkin into small cubes, mix with 1 tablespoon of olive oil and the finely chopped herbs and spread evenly on the baking tray.

Put in the oven and bake twice for 10 minutes until the cubes are lightly browned, turning once in between.

Meanwhile, rinse the rice well in a sieve and drain. Finely chop the onion and sauté in the canola oil until translucent. Briefly add the rice, pour in the wine and let it boil down.

Gradually add the hot vegetable soup and let it boil down again and again until the rice is tender to the core (15-20 minutes). Mix in the grated Parmesan cheese and the baked pumpkin cubes, season to taste and serve sprinkled with fresh herbs.

If you like, sprinkle Parmesan over the risotto at the table.

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