Pumpkin Risotto

(by Markus)

• Hokkaido pumpkin
• risotto rice
• onion
• ginger root
• soup base
• shredded cheese
• olive oil
• pumpkin seed oil

Cook a soup using the soup base, onion and ginger root, let it simmer beside.

Chop more onion to small pieces and heat with oilve oil in a wide pan until it turns transparent. Add thin slices/stripes of pumpkin and fry a bit longer, then add the rice. There must be more rice than pumpkin (1:3). Heat and stir for some minutes, then add the soup to the mixture to cook the rice. While the rice cooks and the soup is absorbed by the rice, add more until the risotto is completely soft, then cook on until there is no more liquid visible. When the risotto has nearly reached its final consistancy, add more thin slices of pumkin (the pumpkin which is already located in the rice is not visible anymore as it has disintegrated). Leave it for a few more minutes to soften the pumpkin pieces.

Present your artwork topped with shredded cheese, uncooked shredded pumpkin and pumpkin seed oil. (and a bit of pepper)