Risotto with Pumpkin

Ingredients for marinade:
240 g rice for the risotto
½ onion
1 garlic clove
1 thyme sprig
300 g pumpkin
1 cup white wine
2-3 basil leaves
1 pinch white pepper
1 pinch salt
½ tbs olive oil
360 ml water

Preparation directions
Fry finely chopped onions until they turn golden, then add the garlic clove (well-pressed), add the rice and in about 30 seconds pour the wine. When the liquid evaporates, add 360 ml water and season with salt, white pepper and thyme. Place the whole mixture in a tray covered with foil and stew in the oven at 200 degrees until rice is ready.

Meanwhile, boil the pumpkin and puree it, and when the rice is ready, pour the puree inside, mix well and add a few olive oil drops.

Serve with chopped basil on top.