Pumpkin Risotto

Pumpkin Cream

• 300 gms pumpkin cleaned and chopped, 10.5 oz
• 2 tbsp onion chopped
• 1 tbsp extra virgin olive oil
• water
• salt

Risotto

• 320 gms rice Arborio, Carnaroli or Vialone nano, 11.3 oz
• ½ onion finely chopped
• 2 tbsp extra virgin olive oil
• 50 ml white wine 1.7 oz
• 1 stock chicken or vegetable, 33.8 oz
• 6 tbsp grana padano finely grated, or Parmigiano Reggiano
• grana padano raspadüra, to decorate, or Parmigiano Reggiano slivers
• 30 gms butter 2 tbsp
• salt to taste