Risotto with fresh ginger and lemon

Heat the olive oil in a big sautee pan. Glaze the onion, echalot, garlic and sage on a middle heat. Add the pumpkin when the onion becomes glazy. Cover the pan with a lid and cook the pumpkin until soft cooked. Remove the sage and mash the soft pumpkin with a fork. Bring to the taste with salt and pepper and set aside.

Wash the rice and let it rest in a sieve to dry a little. Bring the vegetable stock to the boil and turn off the heat. Heat in a sautee pan the oil and cook the onion, echalot and garlic until glazy. Add the rice and cook until glazy. Then you add the wine and let it, whilst stirring, reduce until it is almost taken by the rice. Add the stock in small bits, two soup ladles each time. Keep stirring. Add the next stock when the former stock has been taken by the rice. When the rice is half done, you add the pumpkin sauce, ginger and half of the amount of parsely. Keep on adding liquid and stirring. When the rice is al dente, turn off the heat. Add the butter, cheese and lemon juice. Stir well and bring to the taste with salt and pepper. Serve warm on heated plates.