Pumpkin risotto (3)

In a pan heat the oil and Brown the onion that you previously peeled, washed, dried with a paper towel and crushed with the help of a mixer.

Immediately after add the bacon and let it cook for a while.

Meanwhile, Peel the pumpkin, wash it thoroughly, cut it into small pieces and set aside to drain for about ten minutes.

Add the rest and Cook all at low heat for about 20 minutes.

To make it even more tasty risotto, during cooking, add a glass of white wine and let evaporate for a few seconds.

Finally, add the rice, salt and a few tablespoons vegetable broth and mix going.

Continue until the rice has reached the ideal cooking and you have eaten the soup.

Served warm with a sprinkle of grated Parmesan and mix it by adding some curl of butter.

Tip: you can prepare the classic vegetable broth, adding in a baking dish 1 potato, 1 carrot, 1 onion, parsley, celery and salt cooking for about 30 minutes in half a litre of water.

If you don't have all the time needed, get a nut vegetable broth and immerse it in boiling water until dissolved.