Pumpkin and Pea Risotto

Cut the pumpkin flesh into wedges, remove the seeds and cut the flesh into 1 cm cubes. Wrap in aluminium foil and cook in the oven at 175°C for about 30 minutes. Peel and dice the onion. Heat 1 tbsp butter and sweat the onion briefly, add the rice and sweat until translucent. Now gradually add the hot vegetable stock, stirring until it has been absorbed, then adding more. Continue in this way, adding more stock when the last addition has been absorbed, until the rice is cooked (it will take about 20 minutes). Add the pumpkin and peas 5-10 minutes before the end of cooking time.

Before serving mix in the rest of the butter and the grated Parmesan and season to taste with salt and pepper.