Pumpkin risotto

Heat a pan with oil on high heat. Cut your onion into small cubes and then let it brown in the pan.

While the onion is browning, cut the pumpkin in half, remove the insides and cut off the skin. Add the pumpkin pieces to the pan with the onions and then add the risotto rice and water.

Mix everything together and then add a vegetable bouillon cube and spices.

Now simmer the risotto mixture for 30-40 minutes.Topping:Cut the mushrooms and red bell pepper into desired size and throw them in a frying pan with oil over medium heat. Season with salt and pepper and add fresh thyme.

Now place the risotto in a deep plate and add a little truffle oil before pouring on the topping.

You can top it off with fresh parsley and pumpkin seeds and you're ready to serve. Enjoy your meal.

An onion

One Hocaido pumpkin, 400 gram pack of risotto rice, Approximately one liter of water

One vegetable boullion

One tablespoon truffle oil, One tablespoon mustard seeds, One tablespoon coriander seeds

200 grams of mushrooms, One red bell pepper, One stalk of fresh thyme, Oil for frying, Salt

PepperFresh parsley for topping (optional), A handful of pumpkin seeds (optional)