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