Prepare the pumpkin: peel it, cut it and remove the seeds. Cut it into small cubes. Place baking paper on a baking sheet and place the squash cubes. Drizzle with honey, 2 tbsp of olive oil then salt and pepper. Mix the squash cubes and bake for about 25 minutes, turning them once or twice. Keep warm while waiting for service.
Prepare the chicken stock: heat the water in a saucepan and melt the stock cubes in it. Keep warm for later.
Prepare the risotto: peel and finely chop the onion. In a large saucepan, heat 3tbsp of olive oil and 20g of semi-salted butter over high heat, then add the chopped onion. Cook for a few minutes while the pieces become translucent.
Add the rice and mix so that it becomes slightly pearly for a few minutes. Then pour in the white wine. Mix until evaporated.
Lower the heat then add the chicken broth, one ladle at a time, until the rice absorbs it. This step takes about 12 to 15 minutes. The amount of broth required depends on the desired final rendering (more or less creamy). The rice should be cooked, but not overcooked.
Off the heat, add the remaining butter and the grated Parmesan, mix then cover for a few moments. Garnish the plates with risotto then add the squash cubes. Adjust the seasoning if necessary, and enjoy immediately!
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