Pumpkin risotto — simple and delicious

Ingredients

pumpkin — 1 kg

rice (Arborio) — 400 g

onions — 2 PCs.

celery — 1 PC.

bacon — 200 g

garlic — 2 cloves

chili — 1/2 tsp

cinnamon — 1/2

cheese — 150 g

olive oil — 4 tbsp

oregano, salt, pepper — to taste

chicken broth — 1 l

Method of preparation

Pumpkin wash. Cut off the top, remove the seeds, and then remove part of the pulp, leaving the walls of the pumpkin layer approximately 1 cm pumpkin Flesh cut into pieces, mix with a mixture of salt, pepper and oregano, spread on a baking sheet, drizzle with olive oil. Bake in the oven for 35 minutes. Then use blender to turn a pumpkin into a puree. Onions and celery finely chop, fry in vegetable oil until transparent, add bacon bits, garlic, chili, oregano and cinnamon stick. Add the rice, mix well and gradually add the broth while stirring constantly. After 20 minutes add the pumpkin and grated cheese, season with salt and pepper to taste. Put the dish in a pumpkin. Bon appetit!

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