Easy Creamy Pumpkin Risotto

Prepare pumpkin, start by cutting out the bottom of the pumpkin and remove the seeds.

Peel the pumpkin and dice it into small cubes.

Melt the butter over medium heat.

Add the onion, garlic and saute until the onion is translucent.

Add rice and stir well so that each grain of rice is coated.

Add white wine and stir until absorbed by the rice.

Add chicken broth, one ladle at a time, stirring continuously.

Wait until each ladle of broth is absorbed by the rice adding the next one.

While cooking, add the diced pumpkin

Keep the rice and pumpkin creamy and cooked al dente.

Once the risotto is ready, add parmesan, salt and black pepper. Taste and adjust seasoning, if necessary.

Garnish with fresh thyme leaves and serve hot.