For autumnal pumpkin risotto, first heat the soup.
Sauté the shallot cubes in 1 tablespoon of butter, add the rice and sauté over medium heat, stirring until translucent. Deglaze with the white wine and let it simmer down a bit.
Then gradually add the hot soup in portions. Always wait until the rice has almost completely absorbed the liquid. The risotto should be moist and have a creamy consistency.
Shortly before the rice is cooked, lightly toast the pumpkin seeds in olive oil in a coated pan, add the pumpkin cubes and saute for 4 minutes.
Mix the risotto rice with the pumpkin, grate the Parmesan over it and season autumnal pumpkin risotto with the remaining butter.
Preparation Tip:
Autumn pumpkin risotto on the plate refine with a dash of pumpkin seed oil.