Today we prepare a tasty risotto with a seasonal vegetable: the pumpkin!
Peel and clean the pumpkin and cut it into small cubes; fry the onion in a non-stick pan. Add the pumpkin into small pieces and cook for about twenty minutes (check from time to time).
Season the cooked pumpkin with salt and pepper. Cut the 1/4 of pumpkin left with the slicer and put the slices in a baking pan; season the slices with butter, parmesan and rosemary and cook in the oven for about 8 minutes at 200 degrees. Toast the rice and start cooking with the stock. Meanwhile roast the almonds in the oven sprinkled with brown sugar (10 minutes at 150 degrees).
Five minutes afte,r the risotto is cooked, add the diced pumpkin to the rice. When cooked, keep the rice with butter and a little grit and serve with the heart of burrata and toasted almonds.
As they please: decorate the risotto with pumpkin au gratin.