Pumpkin risotto

Cucinaconoi today proposes you the pumpkin risotto recipe. Let's see the ingredients for 4 portions: 320 grams of Vialone Nano Veronese rice or Carnaroli, 600 grams of cleaned pumpkin, half a glass of white wine, 40 grams of butter, 40 grams of minced onion, 40 grams of grated grana, extra virgin olive oil, salt and about 2 litres of broth. Let's start preparing our pumpkin: we obtain a 12 spheres helping us with a corer and we use them to garnish. / we cut the rest of the pumpkin in little cubes./ at this time we start cooking the pumpkin; we use half of it to prepare the cream, then we put half of the minced onion and 2 spoons of oil in a saucepan/ after having slightly fried the onion we add the pumpkin/ so we let it become tasty/ and we cover with some broth/ we cook until it melts. At the same time, we add the little pumpkin spheres to the broth and we roast the rice with the remaining pumpkin. Then we add half of the butter in a saucepan./ we add 2 spoons of extra virgin olive oil /and the remaining onion. Once the onion has slightly fried and has become transparent, we can add the pumpkin. / Then we let it cook for about a minute/ we add the rice/ and when it's very hot we soften with white wine. When the wine evaporates we cover the rice with some broth and we start cooking. Meanwhile we drain the pumpkin spheres without overcooking them and we blend the pumpkin that we will have cooked before.
After 7-8 minutes of cooking we add the hot pumpkin purée and we cook for other 7-8 minutes. If necessary, we add another bit of broth. Once our risotto is firm, we add salt and we take the risotto off the ring. So we cream it with butter and cheese. We mix/ we cover and we let it rest for about a minute. We garnish our risotto with the pumpkin spheres that we have kept warm and if we want we can also add some grated grana.