First of all, prepare the pumpkin for serving (1 kg). Cut the pumpkin in half horizontally, remove everything from inside, put butter, garlic and oregano inside (to taste). Bake in the oven for 25 minutes at a temperature of 180 degrees.
Meanwhile, cook the risotto. Chop shallots finely and sauté in olive oil until translucent. Then add the diced pumpkin and sauté for half a minute, then pour the rice into the pan and mix it together with onion and butter.
After half a minute pour white wine, simmer over a fire until the moisture is completely absorbed. Add the ladle of vegetable broth to the resulting mass and stir constantly over low heat with a wooden spatula – the rice should absorb the broth completely. Then add the broth again until the rice is cooked. It takes 25 minutes to fully cook. Then remove the pan from the heat and leave for a minute.
After adding small cubes of butter and finely grated cheese, mix everything quickly and put in a pre-baked pumpkin. In it and serve.
I love that it uses simple, everyday ingredients that I usually have on hand.