Pumpkin Risotto with Feta

Remove the seeds of the Hokkaido Pumpkin (1/2 cup), peel, and cut into 5x5 millimeter (1/4-inch) cubes. Mix the Vegetable Stock (1 1/2 cups) and Saffron Threads (1 tsp) until the stock changes color.

Thoroughly mix the pumpkin meat, saffron stock, Arborio Rice (3/4 cup), Grated Parmesan Cheese (1/3 cup), Feta Cheese (1/3 cup), leaves plucked from the Fresh Thyme (3 sprigs) sprigs, Cream (3 1/3 Tbsp) and Salt (1/2 tsp) in a microwave-safe flat mold (for example, ceramic casserole dish).

Cook in the microwave for 16 minutes at 600 W. Then remove from the microwave and stir in Butter (1 tsp) until it has melted.

Arrange risotto in wide shallow bowls and garnish each with a little fresh Arugula (1 handful).