Pumpkin risotto

Ingredients:

Pine nuts, pumpkin seeds, olive oil, garlic, wild garlic (parsley, basil), Parmesan cheese, pumpkin (Hokkaido), olive oil, shallots, butter, risotto rice, salted rice, white wine, vegetable stock, mushrooms, lavender flowers, salt

Preparation:

Roast the pumpkin and pine nuts in a pan without fat.
In a blender, mix the olive oil, chopped garlic, wild garlic, pumpkin seeds, pine nuts and grated Parmesan to make a pesto. Salt carefully, as the Parmesan contains a lot of salt. Peel the pumpkin, cut into small cubes and sauté in olive oil.
Peel and finely chop the shallots, sauté in butter and add the risotto rice. Sauté until translucent, season with saffron threads and deglaze with white wine. Pour in the warm vegetable stock, stirring constantly, and cook slowly until the rice has reached a creamy consistency. The rice grains should still be firm to the bite. Finally, mix in the stewed pumpkin pieces and round off with freshly grated Parmesan cheese and butter. Clean the mushrooms with a brush, toss in butter with lavender flowers and season with a pinch of salt.