Here is a simple step-by-step process to making this wonderful dish:
Prepare the pumpkin but cutting it and de-seeding it.
Pan fry the shallots in oil until brown, then add the rice.
Add the broth until the rice is fully covered.
Add the mashed pumpkin previously cooked in the steamer.
Add the lemon zest.
Oil, Shallots, Pumpkin, Lemon Zest, Vegetable Stock, Water, White Wine.
How to Cook it:
Stir Fry the chopped up shallot. Add the risotto rice and toast it. Add the white wine, and let it evaporate. Add the broth made with water and vegetable stock until the rice is fully covered.
Leave to simmer. Meanwhile, we need to prepare the pumkin. Start by removing the pumpkin peel and carve out the seeds with a spoon. Cut into medium size bits and cook in your microwave steamer until fully cooked.
If the risotto water starts to be all soaked up by the rice or evaporating, and the rice grain is still hard, you need to add more broth. The result at the end should be of a soft rice grain without any water left in the pan, so add the water slowly and keep stirring to allow for the whole rice grain to absorb the water.
Once the pumpkin is cooked, mash it in a side plate and then add to the risotto pan.
Stir well until everything is cooked and ready. If needed add some salt. At the last minute add the lemon zest.
Once you are happy with the texture, serve immediately and season with some black pepper. Enjoy!