Pumpkin risotto - Donnafugata

Ingredients

• Remove the skin, seeds and filaments from the pumpkin and thinly slice
• Heat the oil in a casserole and, over moderate heat, sauté the minced onion
• Add the pumpkin slices, season with salt, pepper and a pinch of grated nutmeg and sauté for a few minutes over high heat, stirring often
• Add a ladle of broth, cover and simmer for about twenty minutes until the pumpkin is very soft
• Add nearly all the rest of the broth and, as soon as it boils, add the rice and cook, if needed adding more broth
• When the risotto is done, add the cheese and butter, stir to mix and then pour onto a platter, garnishing the edges with parsley sprigs