Pumpkin Risotto

Cook the pumpkin in salt with salt, about 30 minutes approx. and prepare a puree, mixing with half the olive oil. Reserve

Boil 1 l of water and prepare the vegetable broth. Keep always boiling

Chop the fine onion and sauté in the oil with the other half of olive oil

Once the onion is translucent, add the rice and cook over medium heat 3 to 5 minutes

Add the wine and stir constantly until almost whole has evaporated

Add one to one the cups of vegetable broth, stirring constantly until they go evaporated. Do this until the broth runs out or until the rice is al dente

Add the pumpkin puree and revolver mix well. Spice with salt and pepper. Tapar and let stand 5 minutes.

If you prefer to make homemade broth: it throws in a pot with olive oil the vegetables that you have well washed and cut into small pieces, sofríe about 5 mins, then add 1-2 l of hot water and hope that boils. Colar and use.