Pumpkin risotto

Many of you have probably already found and followed online recepies for a pumpkin risotto, so I will spare you the detailed receipe and jump straight into the sensations:

With some spare pumpkin (from the amazing pumpkin and chocolate cake I made the other day) and some white wine, I made a rather smooth paste, which included both the flesh and the skin of a Hokkaido pumpkin. The mixture was just liquid enough to fall off the spoon once the wine was fully incorporated into the processed pumpkin.

The only other special ingredient I used was some home-made smoked bacon rather than olive oil to gently fry the finely cut onions, which gave the dish a more rustic flavour. This is perfect to off-set the sweetness of the pumpkin.

So once your risotto is about 5 minutes before you would be ready to eat it, add the pumpkin/wine mixture and mix thorougly. Should your risotto be too dense, either add more water or wine – depending on what you believe would work best tastewise.

Lastly, and as per usual, add as much parmesan cheese (or any other cheese you prefer) as you feel appropriate to add both a bit of salt and creaminess.

Serve immediately while your risotto is still nice and steamy.