Pumpkin Risotto | Recipe

Ingredients

• 500 g Hokkaido pumpkin
• 1 onion, red
• 1 clove garlic
• 100 ml white wine, dry
• 1 l water
• 3 tbsp olive oil
• 350 g risotto rice
• 50 g Parmesan, grated
• 2 tbsp butter
• salt, pepper
• 3 tbsp JS Vegetable Stock without added sugar*
• 4 pinches JS Rice Allrounder