Italian Pumpkin Risotto

Peel and finely chop the red onion. Peel and mince the garlic. Grate the Parmesan cheese on a fine grater.

In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté for 2-3 minutes. Then add the garlic and sauté for another 30-60 seconds. Add the rice and toast, stirring constantly, for 2-3 minutes until the grains start to whiten.

Add the vegetable broth to the rice in 5 increments: pour in 200 ml, cook over medium heat for 4-5 minutes until the rice absorbs almost all the liquid, then add the next portion. Mix the last, fifth portion of broth with the pumpkin puree, pour into the pan, and cook for another 3-4 minutes until the sauce thickens and the rice softens.