Rice And Pumpkin

Preparation:

Preparation: Cut the pumpkin into cubes and cook it in butter with the chopped onion and a little broth. When it is almost cooked, add the rice and, as it is absorbed, add the boiling broth. Salt and pepper. When cooked, season with a sprig of chopped parsley, the grated cheese and a knob of butter. Mix gently. You can present the risotto using the emptied pumpkin as a container.