Pumpkin risotto

1 onion

olive oil

300 g pumpkin

200 g risotto rice

8 dl vegetable stock

1 bunch sage

1 dl grated parmesan

Peel and chop the onion. Fry the onion in olive oil in a pot. Peel and cut the pumpkin in pieces. Pour the pumpkin and the rice in the pot and fry for a few minutes. Pour a few deciliters of the stock in the pot and stir. When the liquids have absorbed add a little more and stir. Continue until all stock is absorbed and the pumpkin is soft. Mean while cut the sage and heat up a little olive oil in a pan. Fry the sage crispy. Add salt and pepper to the risotto and add half of the parmesan. Serve the risotto with the rest of the parmesan and the sage on top.