A perfect recipe to enhance autumn scents and flavors.

To prepare pumpkin risotto with balsamic vinegar first cut the pumpkin into chunks, removing the peel first and then the filaments and seeds.

In a saucepan, wilt the finely chopped onion. Add Flora Il Classico rice, toast it for a few minutes and simmer with white wine. Start cooking the rice, slowly adding vegetable stock and continuing to stir.

Add the pumpkin in chunks and finish cooking. Turn off the heat and finish the preparation by stirring in the grated cheese and butter.

Serve and garnish with a drizzle of balsamic vinegar.