Make Risotto with Caramelized Onions and Roasted Pumpkin

Recipe Name: Risotto with Caramelized Onions and Roasted Pumpkin

Ingredients:
- 1 cup riso (Arborio rice)
- 2 cups latte (milk)
- 1 cipolla (onion)
- 1 cup zucca (pumpkin), diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until caramelized, about 15-20 minutes.
4. In a separate saucepan, heat the milk until warm but not boiling.
5. Add the riso to the skillet with the caramelized onions and stir for 1-2 minutes until the rice is coated with oil.
6. Begin adding the warm milk, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
7. Continue this process until the risotto is creamy and the rice is cooked al dente, about 18-20 minutes.
8. Stir in the roasted pumpkin and season with salt and pepper to taste.
9. Serve the risotto hot, garnished with grated Parmesan cheese if desired.

Enjoy your delicious Risotto with Caramelized Onions and Roasted Pumpkin!