Frog Leg and Pumpkin Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and sauté until translucent.

3. 3

   Stir in the arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

4. 4

   Add the pumpkin and peas, stirring to combine.

5. 5

   Pour in a ladle of vegetable broth and stir continuously until the liquid is absorbed.

6. 6

   Continue adding the broth, one ladle at a time, allowing each to be absorbed before adding the next, until the rice is creamy and cooked through.

7. 7

   In a separate pan, cook the frog legs until they are golden brown and cooked through.

8. 8

   Stir the cooked frog legs into the risotto.

9. 9

   Add the saffron and salt, mixing well to combine.

10. 10

    Serve the risotto hot, garnished with additional saffron if desired.