Winter Pumpkin Risotto with Balsamic Tomatoes

Serves 450 minutes
4 springs thyme, leaves plucked
2 garlic cloves, finely chopped
2 onions, finely cubed
800 g Hokkaido pumpkin, seeds removed finely cubed
1,2 l vegetable broth
200 ml white wine
3 tablespoons olive oil
275 g Risotto rice
Salt, pepper
50 g Parmesan, sliced
400 g tomatoes
1 teaspoon ground ginger powder
¼ tablespoon ground cinnamon
3 tablespoons dark balsamic vinegar
Heat wine and vegetable broth in a pot. Heat 1 tablespoon olive oil in a second pot. Sauté onions, thyme and garlic. Add pumpkin cubes and rice and sauté briefly. Add half the broth and, while stirring continuously, cook for 25 minutes. Little by little, add the remaining vegetable broth. Heat 1 tablespoon oil in a pan, and fry tomatoes. Sprinkle with ginger powder and cinnamon. Then, douse with balsamic vinegar. Season with salt and pepper.
serve with risotto. Serve with parmesan.