Risotto with Jerusalem Artichoke and Nutmeg Pumpkin

Peel the nutmeg pumpkin and Jerusalem artichoke and cut into 1 cm pieces.

Sauté finely chopped shallots with risotto rice and nutmeg pumpkin, sliced shiitake and Jerusalem artichoke in butter and two-thirds of the olive oil.

Add a little boiling vegetable stock to the rice and let the liquid reduce well. In order for the rice to absorb the full flavor, repeat this process continuously throughout the cooking time, stirring constantly. Season with salt, pepper and garlic.

After about 16 minutes, add some of the Parmesan cheese. After about 18 minutes, remove the risotto from the heat and stir in the remaining olive oil, zest and juice of ½ lime, butter and the remaining Parmesan and fresh herbs.

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