- 300 grams of rice

- 400 grams of pumpkin (about ¼)

- 90 grams of onion (about 1)

- 1 vegetable stock (you can make your own with this recipe)

- 1 glass of white wine

- 6 sprigs of rosemary

- 2 tbsp of olive oil

- 1 tbsp of salt

- 1 tsp of pepper

- Water as needed (for the broth)

First of all, prepare the pumpkin and dice it. Cook it in a pan with water and rosemary until it's cooked (you may need to add more water). Prepare the broth in a pot, by melting the stock in about 1 liter of hot water. Cook the onion in a pan with olive oil and, after a few minutes, add the rice. Let it cook for a minute, and add the white wine. Keep cooking the rice by gradually adding the broth and mixing. When the rice is almost ready, add the pumpkin, and serve.

Pumpkin and rosemary risotto can be kept in the fridge for two days.

You can flavor your risotto with vegan parmesan.