Pumpkin Risotto

I really like risotto. I found a recipe for cooking "Risotto with pumpkin". There are too many pumpkins at home. The harvest at the dacha this year is good for her. So I come up with various recipes using it. In the preparation of this risotto, you first need to do the pumpkin. To do this, first turn on the oven and preheat it to 200 degrees. While it is warming up, peel the pumpkin. Peel the skin. Cut the pumpkin into pieces. Take a baking dish. Melt the butter in a water bath. Pour it into the mold and put the pumpkin pieces in it. Sprinkle the seasoning on top and mix. Put the mold in the oven for 20 minutes. It should become soft. During this time, pour the broth into the pan. Put on the fire and bring to a boil. Then take a frying pan and fry onions in olive oil. After five minutes, add the rice to the onion. Stir and pour in the broth. Cook over high heat, stirring constantly, until all the broth is absorbed into the rice. It will take about 15 minutes. Pour in the wine afterwards. Cook again, stirring, until it is absorbed into the rice. Then pour in the broth again and so on until the rice turns into a sticky mass. Then put the baked pumpkin to it. Mix it up. Sprinkle grated parmesan on top. Mix it too. Sprinkle with finely chopped parsley. Bon appetit!