Creamy pumpkin risotto (Risotto con zucche)

Cut the pumpkin in half and scoop out the seeds. Peel the pumpkin and dice the flesh.
Heat the oil in a large pot over low heat add the onion and garlic with peck of salt and sautee, stir frequently, until tender and translucent, about 5 minutes. Add the diced pumpkin and continue to cook, stirring to coat the pumpkin with the oil. Cover with a sheet of alufoil and simmer with half cup of broth until soft and tender. Take a blender and make a pumpkin puree. Set aside some diced soft pumpkin for garnish the risotto at serving.
Add the rice to the pan and toast lightly, stirring frequently, about 2 minutes than add back the pumpkin puree, season and enough of the broth to come 1/2 inch above the rice. Cook, stirring frequently on medium heat to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time. When the rice getting tender add the sour cream and stir it well,
Once the rice has absorbed almost all the broth, and the grains are just tender (al dente), about 20 minutes total cooking time, remove the pot from the heat.
Strew with grated grana padano cheese, season with salt and pepper if necessary and serve immediately on flat plates.

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