pumpkin risotto

Ingredients for 4/5 people:

• 4 etti rice Carnaroli
• 200g pumpkin
• 1/2 onion of Tropea
• 1/2 purple eggplant
• 50 gr. caciotta of Siena (cheese)
• 50 gr. bacon cut into cubes
• 5/6 small tomatoes
• chili powder  (to me Garofalo)
• 1 lt. vegetable stock (I used an organic stock cube)
• parsely

Method:

Chop the onion and put it with the bacon to fry in a wok with 4-5 tbs of virgin oil. When they are golden brown, add the pumpkin and eggplant both cut into cubes, the small tomatoes and a few grains of coarse salt, cook for 10 minutes with 2 tablespoons of hot water with the lid. Add the rice and stir with a wooden spoon for a few seconds until it has absorbed well the seasonings; start adding a ladle of broth, stir and wait until the rice absorbs it before adding another one, proceed this way until the rice is cooked: it will take about 18 minutes. When it's ready turn off the heat, add the cheese cut into cubes, the chili pepper and chopped parsley. Turn out on individual plates with a coppapasta.    

Bon appetit!