Risotto with pumpkin and Grana Padano.
Preheat the oven to 190 ºC.
Halve the pumpkin in the length. Remove the seeds and the stringy inside of the pumpkin and cut off the skin with a sharp knife.
Cut the flesh into cubes of 2 cm. Spread the flesh over a baking sheet covered with parchment paper.
Sprinkle with the oil. Sprinkle with the herbs and season with salt and pepper. Bake for about 20 minutes in the oven.
Heat the oil and butter in a thick-bottomed pan. Chop the onion and fry the onion for 8 minutes. Add the rice and stir until all the grains shine.
Add a dash of stock and stir until it is absorbed. Then add another shoot. Continue until the risotto is done. This takes about 20 min.
Add the pumpkin and half of the cheese. Divide the risotto over the plates and sprinkle with the rest of the cheese.
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