Fall is the season of pumpkins, so here is a classic recipe with a smooth and velvety flavor with an extra twist.

To prepare pumpkin risotto, first cut off the pumpkin’s cap, hollow it out and cut the flesh into large pieces.

Prepare the broth.

Chop the onion and sauté it with oil in a saucepan, add the pumpkin and sauté for a few minutes.

At this point add Flora Il Classico rice and let it toast. Cook the rice by adding the broth a little at a time, continuing to stir. When it’s half-cooked, remove the pot from the heat and add the provolone, grated cheese and pepper. Place the risotto in the drained pumpkin and bake at 200°C for 15 minutes to finish cooking. Decorate with twings of rosemary.