Risotto alla zucca, Robiola classica e polvere di liquirizia


Gently fry the onion. When soft, add the cubed pumpkin and cook for about ten minutes.
Now add the rice and toast it thoroughly. Pour over the white wine and when it has evaporated keep adding hot stock to continue cooking the rice.

Mix everything with the Robiola and add a dusting of liquorice.

P.S. If you like, you can add a stock of liquorice root to the stock for a stronger flavour.