Pumpkin and cheese risotto

Today we're back with a new variety of risotto, an Italian dish that we love, and we usually try with different ingredients, admit what you most want!

Ingredients for 2 servings:
- 6.35 oz of pudding rice
- 5.3 oz of pumpkin
- 1/4 of onion 
- 4 tablespoons of spreadable cheese
- Vegetable broth
- Black pepper
- Salt
- Olive oil


Recipe:
- Peel the pumpkin and grate it.
- Peel the onion and cut into squares.
- In a skillet with a little olive oil, fry the onion and pumpkin until soft.
- Add the pudding rice with a little salt and black pepper and fry all for two minutes while you move continuously.
- Pour the vegetable broth slowly until the rice is done (must have a little broth, do not wait for the rice to absorb all).
- Remove from heat and add the spreadable cheese. Stir until blended well throughout the risotto.

Bon appetit!