A dish of peasant origins, like many of the best dishes of our tradition.

To cook the pumpkin risotto, start by preparing a light vegetable broth, which you will use to cook the rice.

Cut the vegetables, put them in a large saucepan, cover with water and season with salt. Cover with a lid, bring to a boil and cook for about 1 hour. Filter the broth and keep it warm.

Then move on to the pumpkin: clean it, cut it into slices and cut into cubes. Finely chop the onion and put it in a large pan in which you have heated the oil. Fry the onion over very low heat for about 10 minutes, until it is so tender that it melts. At that point add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking. Then start adding a ladle of broth, and add more, little by little, until the pumpkin is cooked (about 20 minutes): it must be very tender and creamy.

Separately, heat a large pan and add the rice to toast it over a high heat until it becomes opalescent, turning it often so as not to burn it. It will take 2-3 minutes.

Then add the white wine and mix immediately so as not to stick. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin. Mix well to blend the flavors and prevent the rice from sticking.

As soon as the risotto starts to dry, add a ladle of hot broth, and continue to gradually add the next one only when the previous one has been absorbed, until it reaches the right degree of cooking. It will take 15-20 minutes depending on the rice used.

Towards the end of cooking season with pepper and salt. Finally, with the heat off, add the butter and grated Parmesan cheese.