Risotto with pumpkin cream and walnuts

Cut the pumpkin into chunks, wash it well and put it on the stove in a saucepan with the crushed garlic, a pinch of salt and thyme, a glass of water and a tablespoon of oil.

Allow it to cook for about 10 minutes and, when the pumpkin will be softened and liquid enough added as will be completely evaporated, add the rice.

Scramble making toast the rice for a few minutes and start cooking adding as the broth.

It is important to cook the rice is al dente, why should whisk for a couple of minutes when cooked with 2 tablespoons of olive oil, freshly ground black pepper, a sprinkling of Parmesan, chopped parsley and chopped walnuts.