Source: caseificiomonteporo.it

Ingredients:

• Risotto rice
• White wine, as needed
• Red Tropea onion, as needed
• Parmesan cheese
• Pecorino from Monte Poro
• Balsamic vinegar
• Parsley

Preparation:

1. In a saucepan, heat oil with red Tropea onion.
2. Let the onion become golden, then toast the rice.
3. After a few minutes, deglaze with white wine and let it evaporate.
4. Add the pumpkin pulp (cut the pumpkin into slices and let it cook slowly in the oven; once ready, blend it in a mixer to obtain a puree). Allow the rice and pumpkin to flavor.
5. Season with salt, pepper, then cook by gradually adding the broth.
6. Towards the end of cooking, cream the risotto by adding butter, grated Parmesan, and diced Pecorino from Monte Poro.
7. Serve by adding balsamic vinegar cream to the plate.

Enjoy your meal!