Chardonnay trocken

Ingredients

• 600 gHokkaido pumpkin
• 300 gRisotto rice
• 1Onion
• 100 mlWhite wine
• 1 lVegetable broth
• Butter, Parmesan
• Pumpkin seeds/oil (optional)

Preparation

1. 1Remove seeds from the pumpkin and cut into small cubes. Dice the onion.
2. 2Sauté the onion in butter until translucent, add the rice and toast briefly.
3. 3Deglaze with white wine. Gradually add hot broth while stirring.
4. 4After 10 minutes, add the pumpkin cubes. Cook until the rice is al dente.
5. 5Stir in cold butter and Parmesan. Garnish with pumpkin seeds if desired.