RecipeMuncher

Almost a week passed and I still have not used the pumpkin that was sitting comfortably in my pantry, until today. I am talking about a medium hokkaido pumpkin. I like this type of pumpkin because these are easy to prepare, no need to peel and you do not need much power to cut them. So let’s start stirring that risotto!Ingredients:1 hokkaido pumpkin1 onion250 g risotto rice200 ml white wine500 ml chicken stock50 g grated parmesanolive oilsalt, pepper, cayenne pepper1 rosemary twig2 tablesp (...)