Risotto With Pumpkin And Artichokes

Preparation:

Preparation: In a saucepan, heat half the butter, flavor the raw pumpkin cut into small pieces, adjust the salt, wet it with a little water and let it cook for 20 minutes. At this point add the tenderest part of the artichokes cut into thin wedges and cook for another quarter of an hour. Mash the pumpkin with a fork. Add the rice, mix carefully, salt and pepper. Bring to the boil adding the hot broth as it is absorbed as for a normal risotto. Just before it is ready, stir in a piece of fresh butter. Serve with grated cheese. Accompanying wines: Alto Adige Sauvignon DOC, Carmen Puthod VdT Di Toscana, Contessa Entellina Sauvignon DOC.