1 Prepare your vegetable, chop the pumpkin the size, you want to have it in your risotto. Consider: the pumpkin will get very smooth and soft during the cooking. You might want to have it al-dente so chop it bigger.

2 Warm up the soup/water (+ the instant veg-soup).

3 Set up a Pan and melt Butter in it - don't let the pan getting too hot, you don't want the butter to burn. If the butter is melted, add the chopped onions. The onions should soon begin to get a little glassy - if that happens, you can add the pumpkin, and the rice.

4 Stir your risotto until the rice gets glassy too - Add the wine, wait just a few seconds (you are still stiring!), then add a little bit of the soup.

5 From now on, you'll just have to stir constantly, and add soup when there is almost no water in it anymore.

6 when the consistence is perfect for you (depends on your personal taste), add a little bit of butter, the oregano and a little bit of balsamico. The sweet and sour, dark balsamico will add a complete new taste to your risotto - it harmonizes perfectly with the pumpkin in it.

7 At this point, you can add salt and pepper of course, as you like.

8 Enjoy!