Carrot and pumpkin risotto

My cousin J. gave me two beautiful pumpkins from her neighbour's garden, hooray!
Today I used one half for this delicious risotto.
The recipe comes from 'Italian vegetarian cooking' by Emanuela Stucchi.


Serves 4

120g butter
1 small onion, chopped
210 g pumpkin, chopped (weight without skin and seeds)
4 carrots, chopped
2,5 l vegetable stock
400 g Arborio rice
90 g grated Parmezan
pinch of nutmeg
salt and pepper

Fry the onion in half of the butter until it's transparent. Add pumpkin and carrots and cook for about 30 min. until they are soft. Mash them with a fork.
Add the rice and cook this for a few min. on high heat, while stirring. Add boiling vegetable stock and lower the heat. Let the risotto simmer for 20-40 min. until the rice is done. Stir regularly.
Switch off the heat, add the remaining butter, Parmezan, nutmeg and pepper and salt. Cover the pan and let it stand for 5 min.