Pumpkin-risotto

1. Prepare your vegetable, chop the pumpkin the size, you want to have it in your risotto. Consider: the pumpkin will get very smooth and soft during the cooking. You might want to have it al-dente so chop it bigger.

2. Warm up the soup/water (+ the instant veg-soup).

3. Set up a Pan and melt Butter in it - don't let the pan getting too hot, you don't want the butter to burn. If the butter is melted, add the chopped onions. The onions should soon begin to get a little glassy - if that happens, you can add the pumpkin, and the rice.

4. Stir your risotto until the rice gets glassy too - Add the wine, wait just a few seconds (you are still stiring!), then add a little bit of the soup.

5. From now on, you'll just have to stir constantly, and add soup when there is almost no water in it anymore.

6. when the consistence is perfect for you (depends on your personal taste), add a little bit of butter, the oregano and a little bit of balsamico. The sweet and sour, dark balsamico will add a complete new taste to your risotto - it harmonizes perfectly with the pumpkin in it.

7. At this point, you can add salt and pepper of course, as you like.

8. Enjoy!