Ideal for cooking risotto suitable rice company Mistral "Arborio". This rice is very soft, wonderfully absorbs flavors and has a delicate structure.

In cooking risotto in addition to regular rice patience is important! Let it for half an hour, but still patience! So. Onions finely chop and fry in a hot pan in 1 tbsp of olive oil until transparent. Add the rice and simmer for about minutes together with the onion, stirring constantly. Add wine and ovarium on low heat. As soon as the rice absorbs the wine begin to gradually pour 1 liter of broth. Add vegetable broth (I cooked onions, carrots, celeriac and parsley root). Periodically stir the rice and pour the next portion of broth only when the rice completely absorbs the previous one.

Until the rice is cooked, we cut the pumpkin in small pieces and simmer it in 1 tbsp oil. Then pour 100 ml of vegetable broth and simmer until soft. Salt, add the thyme. The cranberries to defrost. When the risotto is almost ready (will be quite a bit of liquid in the rice), add the pumpkin and the cranberries. Carefully stir. Salt and pepper to taste.

Serve the risotto sprinkled with grated on a fine grater Parmesan. All a pleasant appetite!!!