Pumpkin risotto

• 100 g Parmesan cheese, in pieces
• 1 bunch parsley, without stems
• 500 g pumpkin (e.g. Hokkaido), in pieces
• 20 g ginger, fresh, in thin slices
• 1 bunch spring onions, in pieces (3 cm)
• 2 clove of garlic
• 40 g olive oil
• 300 g risotto rice
• 600 g water
• 150 g white wine
• 1  tsp. spice paste for vegetable stock, homemade 
• or 1 cube vegetable stock (for 0.5 l)
• 2 tsp salt
• 2 pinches of pepper
• 20 g butter

1. Add the Parmesan to the mixing bowl, chop for 10 seconds/speed 10 and transfer.

2. Add the parsley to the mixing bowl, chop for 3 seconds/ speed 8 and transfer.

3. Add the pumpkin to the mixing bowl, chop for 8 seconds / speed 5 and transfer. Rinse the mixing bowl.

4. Add the ginger to the mixing bowl, chop for 3 seconds on speed 8 and push down with the spatula.

5. Add the spring onions and garlic, chop for 5 sec./speed 5 and push down with the spatula.

6. Add the olive oil and steam for 3 min/120°C/level 1.

7. Add the risotto rice and steam for 3 min./120°C/counterclockwise/step 1.

8. Add the chopped pumpkin, water, wine, spice paste, salt and pepper, mix well with a spatula and cook for 27 min./100°C/counterclockwise/step 1.5.

9- Add the butter, chopped parsley and chopped Parmesan, fold in with the spatula, season to taste and serve hot.