Toast the rice in a pan with EVO oil and simmer with the wine. Cut the pumpkin into little squares and put it in the pan with rice, adding broth from time to time. When the risotto and the pumpkin are ready, mix with Pecorino Toscano DOP, salt and pepper. In the end, garnish with almonds and serve.


200 g of Carnaroli rice
1 saffron packet
½ glass of white wine
1 tablespoon of Olio Extra Vergine di Oliva
500 ml of vegetarian broth
½ pumpkin
100 g of Pecorino Toscano DOP
100 g of shelled almonds
salt and pepper to taste