Pumpkin and Prawn Risotto with Balsamic Vinegar

Ingredients

• 320 g classic Carnaroli rice
• 400 g cleaned Delica pumpkin
• 100 g boiled chestnuts
• 16 large prawns
• 1.5 L vegetable broth
• 40 g butter
• 30 g aged Parmigiano Reggiano (24 months)
• 1 shallot
• Orange vinegar, to taste
• Traditional Balsamic Vinegar of Modena PDO “Extravecchio”, to taste
• Extra virgin olive oil
• Salt and pepper