Recipe of Pumpkin and almond risotto

Instructions

1. Peel and cut the onion into brunoise, small dice or grated. Peel and cut the pumpkin into small cubes.
2. In a frying pan, add a drizzle of olive oil. When the onion is hot, we cook the onion, patiently until it is well cooked: add the pumpkin and cook it for 3 minutes.
3. Heat the broth to add it later to the risotto.
4. Add the rice to the pan along with the pumpkin and onion. Stir for 1 minute.
5. Add the broth to the rice, little by little with the help of a ladle. Stir and add the broth as the rice needs it, like this for about 18 minutes.
6. Taste and rectify with salt and pepper. To finish we will add the butter and the grated Parmesan. Stir it.
7. Serve it with the sliced almonds.