Finely dice the onion and cut the pumpkin flesh into small cubes. Remove the stems from the bell pepper, remove the seeds and cut into cubes. Heat the olive oil in a pot. Sauté the onion, bell bell pepper and pumpkin without letting them color. Then add the rice and sauté briefly. Pour in some hot stock and gradually add the rest of the stock, stirring constantly, until the risotto is nice and creamy. After about 10 minutes, stir in the saffron. Finally, season with salt and pepper and stir in the cold butter and Parmesan cheese.
Preparation Tip:
COOKING TIME: 18-20 minutes
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