Pumpkin Risotto with Shrimp

Finely dice the onion.

Cut the pumpkin into 1x1 cm cubes.

Sauté the onion in olive oil over medium heat until translucent.

Add the pumpkin and one ladleful of broth from the total amount, cover with a lid, and simmer until the pumpkin is tender, periodically adding more broth.

Mash the stewed pumpkin cubes.

Meanwhile, toast the rice in a separate skillet, then add it to the pumpkin.

Pour in the wine and let it evaporate.

Gradually add the broth one ladleful at a time, stirring constantly, and cook until al dente.

Stir in the butter and cheese, mix well, and let rest covered for 1-2 minutes.