A very simple dish with few ingredients, but it will surprise you with its unique taste. I used champignon mushrooms, which have a more delicate flavor and do not overpower the pumpkin, but if you prefer stronger flavors, you can also use porcini mushrooms.

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons, Fall, Winter

Ingredients

2 cups Basmati rice (Alternatively, you can use Carnaroli)
2.5 cups pumpkin (peeled)
7 champignon mushrooms (about 1.1 lbs)
2 quarts vegetable broth
to taste olive oil
to taste ginger powder
to taste fine salt
1 clove garlic
1 onion (about 1.8 oz)

Steps

If like me you use fresh mushrooms, scrape off the dirt with a knife, do not rinse them under water, use a cloth to remove dirt or other residue. If you use dried mushrooms, soak them in warm water for a few minutes until rehydrated. Now slice the fresh champignon mushrooms into moderately sized slices. Dried ones are usually ready-sliced.
Wash and peel the pumpkin with a vegetable peeler. Remove the seeds and cut it into moderately sized cubes.
In a pan, put two tablespoons of olive oil, a clove of garlic, chopped onion, and let it all cook to flavor. Now add the pumpkin and mushrooms and sauté over medium heat for a few minutes.
Add the rice to the mixture, pour in one or two ladles of hot broth, not cold as it would stop the cooking, and cook over medium-low heat, stirring occasionally. As the broth gets absorbed, add a few more ladles until fully cooked.
Adjust for salt, and we finished it off with some ginger powder, which we love.