Hey everybody,
it's  Ghosty and this little cub has some new food for you.
Autmn is almost here, so I decided to take up the current challenge and cook some delicious Fall Food :3
This time I decided for a creamy Risotto with Musque de Provence pumpkin. A pumpkin that has a nice fruity taste and a gentle nutmeg aroma.
I also used Pecorino romano (a sheep milk hard cheese) in place of the usual Parmesan, personally I found the salty-hearty aroma a nice contrast to the sweet pumpkin.

Ingredients:
- 250g Musque de Provence pumpkin (peeled and without seeds)
- 1/2 red onion
- 1 piece of celery stick (about a finger long)
- 1-2 garlic cloves
- 800-1000ml vegetable broth or stock (preferably homemade broth. Liquid stock is also usable, but please don't use any powdered stuff)
~50g Butter
- Olive oil
- 200g Risotto rice (please only use Risotto rice, other rice will not work)
- Salt, freshly ground pepper, freshly grated nutmeg, a piece of chili (as much as you like)
- 1 little twig of fresh rosemary
- a few twigs of fresh thyme
- 2tbsp freshly grated Pecorino cheese (35-40g)
~ 125ml dry white wine
A wooden spoon for stirring is preferred but any cooking spoon will work

Preparation
Cut open the pumpkin, remove the seeds and peel it (this type of pumpkin has a very hard, waxy skin, so please be careful. If you have excess pumpkin, which is very likely, you can cut the peeled pumpkin into chunk and just freeze it. That works surprisingly well). Then cut the pumpkin into small cubes, about 5-7mm wide.
Peel onion and garlic, wash celery stick and remove the fibers, wash the Chili, remove the seeds and the white walls and cut or chop everything very finely.
Wash and dry herbs. Pick a couple of thyme leaves and reserve them for later.
Bring your vegetable broth almost to a boil and keep it piping hot.
In a large enough pan, heat up about 30g of butter and healthy dash of olive oil. Add the onions and begin to sweat them. After a few minutes add garlic, celery, rosemary and thyme and sweat everything for about 10-15 minutes.
The mixture should not take on any color, but remain glassy, but soft.
Turn up the heat a little, pour in the uncooked rice and carefully fry it while stirring until the rice grains turn slightly translucent. Make sure they don't take on any color.
Deglaze with a dash of white wine and let most of the liquid evaporate.
As of now... keep stirring until your Risotto is finished! Never stop, but always continue to gently stir, then your Risotto will go smoothly.
Add the pumpkin cubes to the pan and your first ladle of hot broth.
Reduce the heat again, so the liquid is only gently simmering and stir until the liquid is almost evaporated, then add another ladle of hot broth and continue to stir.
This will gently loosen the starch from the rice grain and give the dish its typical texture.
While simmering, season to your taste with some sea salt (keep in mind that the Pecorino you'll add later is salty as well), freshly ground pepper, some freshly grated nutmeg and a bit of chili ( I only used a little because my body can't handle spicy food).
Keep adding hot broth and letting it evaporate again until the pumpkin if soft, the rice done but with the core of rice grain still al dente and the liquid has turned into a creamy sauce.
You remembered to never stop stirring, right?
Pull the pan from the heat, add the remaining butter, the freshly grated Pecorino cheese and thyme leaves and mix carefully without damaging the rice grains.
Immediately cover the pan with a lid and let it rest for 3 minutes.
The Risotto should not be mushy , but a little fluid without being watery, with separate rice grains.

Remove the cooked out herbs before serving.
Dress on a flat plate and top it off with some freshly shaved Pecorino, some more thyme and rosemary.
Please enjoy your meal! :)