Pumpkin risotto

This recipe is with pumpkin, which is now a seasonal product. I recommend that you use whenever you can typical seasonal products, because they are very tasty and have a lower price. 

Ingredients for 2 servings: 
- 6.34 oz of pudding rice 
- 7.05 oz of pumpkin (I used the butternut variety, pear-shaped and a sweet flavor) 
- 1/3 of onion 
- 1/2 red bell pepper
- 1/2 zucchini

- 1/2 leek
- Emmental cheese
- Vegetable stock
- Salt 
- Pepper 

Recipe: 
- Peel the pumpkin, zucchini and onion 
- Cut into thin cubes the pumpkin, red bell pepper, zucchini, onion and leek.
- Fry all the vegetables over medium heat until golden. 
- Add the rice to the pan with a pinch of salt and pepper rice and fry two minutes while you remove continuously. 
- Slowly pour the vegetable stock until the rice is done and the texture of risotto  is creamy. 
- Once the rice is tender, pour the cream cheese on top and stir a few minutes until it mix well with the risotto. 

Bon appétit!