Ingredients for 2 servings:

• 225 g risotto rice
• 2x shallot
• 3 tbsp butter
• 150 ml white wine
• 100g Parmesan
• 1-2 bratwursts
• 750 ml ORGANIC bone broth
• 3 tbsp pumpkin puree (1kg Hokkaido)
• Parsley, finely chopped
• Zest of a lemon

And so it goes:

• 1kg Hokkaido: Cut into bite-sized pieces, marinate with salt and olive oil. Bake in the middle rack at 180°. Cool, puree & strain through a sieve 🔥
• Finely chop 2 shallots and sauté in 2 tablespoons of butter until they are transparent 👻
• Add 225g risotto rice and sauté briefly until it crackles 🍚
• Deglaze with 150ml white wine & allow the spirits to dance 🍷💃
• Add 750ml organic bone broth gradually and simmer while stirring constantly 🍲
• Stir in pumpkin puree & 100g Parmesan & 1 tbsp butter until it becomes creamy 🧀
• Refine with some lemon zest 🍋
• Pluck 1-2 bratwursts, fry and garnish with parsley!