Ingredients:  1 cup Arborio rice 3 cups chicken or vegetable broth 1 cup diced pumpkin 1/2 cup grated Parmesan cheese 1/2 cup chopped onion 2 tablespoons olive oil 2 cloves garlic, minced Salt and pepper to taste Fresh parsley for garnish

Take a pan and heat olive oil over medium heat, and add onion and garlic, until it becomes soft

And then add Arborio rice and stir for 2 minutes to coat each grain with the oil.

Pour in a scoop of broth and keep stirring until it soaks in, and keep adding more broth, and keep stirring until the rice gets almost cooked.

Mix in the chopped pumpkin with the rice and keep cooking until the pumpkin is soft and the rice is creamy and just a little firm to bite.

Stir in the grated Parmesan cheese, and add some salt and pepper as per your taste.

Serve the hot pumpkin risotto with a sprinkle of fresh parsley on top