Pumpkin Risotto

Preparation:

Preparation: Peel and chop a carrot, a celery rib and the basil leaves. Brown the minced meat thus obtained in 50 g of butter, cover with 1 and a half liters of salted boiling water and flavored with a sprig of sage. Coarsely chop the pear tomatoes; peel and cut the pumpkin into pieces. Add these ingredients to the boiling broth together with a handful of frozen borlotti beans. When the vegetables are almost cooked, pass a few ladles through a sieve and pour them back into the bowl. Then add the rice and cook over low heat; halfway through cooking, flavor with 2 tablespoons of Parmesan. Cook the rice so that most of the liquid is absorbed. Serve the risotto 'all'onda' after carefully creaming it with 50 g of butter and 2 tablespoons of grated Parmesan.