If you love autumn flavors, try this recipe for pumpkin risotto.
300 gr. rice
500 gr. pumpkin
Three smaller onions
Five cloves of garlic
Cube vegetable soup
1 dl. White wine
Method of preparation:
Preheat oven to 190 degrees. Peel the pumpkin and cut into cubes. Put it in a pan and sprinkle with olive oil. Salt with salt and pepper and bake for about 30 minutes until soft.
Heat olive oil in a large frying pan and add the chopped onion. Fry on medium heat and sprinkle some sugar to speed up the caramelization process.
When the onion has the desired color, add finely chopped garlic and sage. Sprinkle with wine, simmer for a few minutes to evaporate the alcohol, then place the rice.
Dissolve the soup in 500 ml. water and pour over the rice, then slowly stir. The secret to a good risotto is to gradually add the liquid and mix well, so be patient.
This dish will take you about 20 minutes.