Pumpkin risotto

Preparation

1. Peel the pumpkin, remove the seeds and cut into cubes.
2. Peel and finely chop the onion.
3. Heat the oil in a pan and sauté the pumpkin and onions for approx. 2 mins.
4. Add the rice and cook, stirring, until translucent.
5. Gradually pour in the stock, stirring frequently. The rice should always be just covered with liquid.
6. simmer for approx. 20 mins. until the rice is creamy and al dente.
7. Stir in the butter and cheese and season to taste.