Risotto with Pumpkin and Peas

For the risotto, heat olive oil, add rice, pour wine, salt, turn on the lowest flame. Cut out figures or hearts from the pumpkin.

Add pumpkin pieces and peas to rice after about 10 minutes, add 100 ml of soup. Pepper. After about 5 minutes, stir in remaining soup and Parmesan.

Always stir the risotto and keep an eye on it!

Preparation Tip:

You can also use another type of pumpkin for the risotto. Hokkaido, for example, you do not need to peel.

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