Risotto With Yellow Pumpkin

Preparation:

Preparation: In a frying pan, heat the oil in which you will brown the thinly sliced onion and the pressed garlic over a low heat. Shortly after, add the diced pumpkin and cook it with the help of a little hot water. When the pumpkin is tender, pour the rice into the pan and let it shine for a few minutes. Pour in the white wine and let it evaporate. Adjust the flavor with the 2 stock cubes and start adding the hot water little by little until the rice is al dente. Just before removing from the heat, mix the rosemary, thyme, pepper and cream with the rice. Distribute in individual bowls and sprinkle with plenty of grated Parmesan. Yellow pumpkin risotto is a perfect first course for the winter season.