350 g pumpkin meat (butternut or hokkaido)
1 large onion
170 g Risotto rice (Carnaroli)
70 ml white wine
500 ml hot vegetable broth
5-6 sage leaves
30 g butter
100 g Parmesan cheese, grated
pumpkin seed oil
black pepper, freshly ground
Peel the onion and cut into fine cubes.
Cut the pumpkin into small cubes of 1x1cm. Fry half of it with half of the chopped onion in some olive oil. Add 200 ml vegetable stock, bring to the boil briefly and then mix with a blender to a smooth puree.
Fry the other half of the onion in a little olive oil until translucent. Add the rice and fry briefly. Deglaze with the white wine.
Add the remaining pumpkin cubes and sage leaves to the rice. Alternate between hot soup and pumpkin puree as soon as the rice has absorbed the liquid. Stir frequently so that nothing sticks. Continue the infusion until the rice is cooked firm to the bite. The consistency must be creamy.
At the end of the cooking time, stir in the butter and grated Parmesan cheese. Remove from the heat.
Distribute immediately on plates, sprinkle with freshly ground black pepper, a hint of chili and some more Parmesan. Sprinkle with a few drops of pumpkin seed oil - and you're done!