Pumpkin Risotto

Pumpkin Cream

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

Risotto

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