Ingredients: 250g pumpkin, 1 strip cheek of the pork (as alternative you can use pancetta), 1 medium onion, 1 clove of garlic, 1 liter of vegetable broth, 2 tablespoons of extra virgin olive oil, 1 liqueur chalice of white wine, 1 liqueur chalice of Oporto wine, salt and pepper to taste.
Preparation:
01.Cut the pumpkin into strips (half a cm thick). Put the pumpkin on a tray with salt, pepper, oil and garlic. Place the tray in the oven at 180ºC for 40 minutes.
02.Remove the pumpkin from the oven and mash with a fork.
03.Chop the onion finely and fry. Add the cheek of the pork cut into small pieces. Add the risotto and stir for 5 minutes.
04.Add the port wine, the white wine and allow to evaporate for 5 minutes. Add the vegetable broth and stir well for 20 minutes.
05.Serve the risotto hot.
He cooks. She tastes. 