From about 1/3 of the pumpkin flesh with the cookie cutter spoon cut out small balls. Put the soup on and cook the pumpkin balls briefly in it, lift them out and quench them in cold water.
Cook the remaining pumpkin flesh in the soup until soft and puree.
Peel and dice the shallot, sauté with the rice in the butter, then deglaze with white wine.
Gradually add the pumpkin puree and simmer the risotto on low heat for about 15 minutes, stirring constantly.
If necessary, season strongly with salt and freshly ground pepper.
Just before serving, mix in a little butter and the Parmesan cheese and add the pumpkin balls.
Preparation Tip:
Sprinkle some chopped pumpkin seeds on top or fresh herbs, for the final touch!
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