Pumpkin and mushroom risotto recipe

Pumpkin and mushroom risotto, a perfect recipe for autumn days with a very original mix of ingredients.

Risotto is an Italian culinary technique that has its origins in the northwest of the country, specifically in Piedmont, where traditionally there was an abundance of rice. When the risotto is cooked, the rice cooks little by little with the rest of the ingredients in the dish, not separately. You will see how in this pumpkin and mushroom risotto one of the hallmarks is Parmesan cheese, essential in any variety of risotto.

This time, we have prepared an easy pumpkin risotto, with autumn ingredients so that you can take advantage of the best of the seasonal vegetables. Depending on the ingredients you have at home, you can vary the dish and make a pumpkin and mushroom risotto, using the same procedure.

Ingredients to make Pumpkin and Mushroom Risotto:

• 1 kilogram of Pumpkin
• 1 spring onion
• 120 grams of Mushrooms
• 60 grams of Parmesan
• 1 splash of olive oil
• 150 grams of white rice
• 1 pinch of salt
• 1 pinch of black pepper
• 700 milliliters of Vegetable broth

How to make Pumpkin and Mushroom Risotto:

1. We gather all the ingredients to make the pumpkin and mushroom risotto.
2. If you don’t have vegetable broth, you can prepare one while you prepare the rest of the recipe. To do this, boil some vegetables in plenty of water.
3.  You can include onion, leek, celery and carrot. Let boil for half an hour and add a little salt.
4. While the vegetable broth is being made, make a sauce with the chopped chives and a little olive oil.
5. Let it cook for 4 minutes.
6. Add the peeled and diced pumpkin.
7. The smaller you cut it, the sooner it will cook. Add a little salt and ground black pepper and cook until it begins to soften a bit, about 20 minutes.
8. It is time to incorporate the filleted and cleaned mushrooms into this pumpkin risotto. Let cook for 2-3 minutes
9. Add the rice, sauté mixing well with the rest of the ingredients and cover with the vegetable broth.
10. We are moving the pumpkin and mushroom risotto little by little and let the water reduce.
11. The important thing about risotto is to add the broth little by little and let the rice release the starch and cook over low heat, but always with liquid, without leaving it dry.
12. Cooking time is about 20-22 minutes, depending on the type of rice.
13. It is essential that the risotto is creamy, that it does not lack broth.
14. When we have the rice almost ready, we put a little grated Parmesan and move so that its flavor is integrated.
15. We serve the pumpkin and mushroom risotto with a little more grated Parmesan on top.