Creamy Risotto with Pumpkin

Remove the skin from the shallots, cut them in half and sauté over medium heat until translucent.

Put the risotto in boiling water.

Cut the pumpkin into small cubes. Then sauté in three tablespoons of butter, season with pepper and season with salt. After twelve minutes, add the pumpkin. Extinguish with sparkling wine, boil it down completely and then add a little hot chicken stock. Stirring continuously, add the chicken stock and take up the long grain rice until the rice grains are soft.

When the long grain rice is ready, remove the saucepan from the stove, stir the remaining butter into the risotto in small pieces, fold in grated Parmesan cheese and finally the whipped cream.

Season with salt and divide into four warmed soup plates.

Tip: Finish with Parmesan cheese and olive oil.

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