300 g Superfino Carnaroli rice

300 g pumpkin flesh

1 l vegetable stock

60 g toasted and peeled hazelnuts

Balsamic Vinegar of Modena PGI

30 g grated Parmigiano Reggiano cheese

30 g butter

20 g olive oil

¼ onion

salt, pepper, fresh thyme

Preparation: 30 minutes

Category: Easy

Dice the pumpkin and cook it with a glass of water and a pinch of salt until soft. Blend it with a hand held mixer and put it aside.

Chop the onion finely, brown it with oil in a risotto casserole.

Add the rice and stir for some minutes until the rice is slightly toasted. Add hot stock to cover the rice.  Let the rice cook adding alternatively a spoon of pumpkin cream and a ladle of hot stock as soon as they are absorbed by the rice (this will take approximately 15-18 minutes).

Once cooked and off the heat, add butter and Parmigiano Reggiano cheese.

Serve with a sprinkle of chopped hazelnuts, drops of Balsamic Vinegar of Modena PGI and leaves of fresh thyme.