Pumpkin risotto: the classic recipe you must try

1. Cut the squash into cubes of about 1 cm. Finely chop the onion, and in a saucepan heat 2 tablespoons of extra virgin olive oil and half the butter. Add the chopped onion and let it wilt over low heat.

2. Add the pumpkin cubes and sauté for a few minutes, then add a ladleful of vegetable broth. Cover and let cook over medium heat for about 10 minutes, until the squash is soft.

3. In another saucepan, heat the remaining extra virgin olive oil. Add the rice and toast it for 2-3 minutes, stirring constantly.

4. Deglaze with the white wine and allow the alcohol to evaporate. Begin adding the hot broth, one ladleful at a time, stirring continuously. When the broth is almost completely absorbed, add more broth. Continue in this way until cooked through (about 18-20 minutes).

5. Halfway through cooking, add the cooked pumpkin to the rice and continue stirring. Season with salt and pepper to taste. When cooked, turn off the heat and add the remaining butter and Parmesan cheese.

6. Stir vigorously to make a creamy, well-blended risotto. If you like, add some chopped fresh rosemary. Distribute the risotto on plates and, if you like, add a drizzle of raw extra virgin olive oil. Serve immediately, piping hot.