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 that doesn’t overpower the pumpkin, but if you prefer stronger flavors, you can use porcini mushrooms.

Don’t miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.

Here is the link for more risotto recipes:

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

Ingredients

14 oz Basmati rice (Alternatively, you can use Carnaroli)
2 1/2 cups pumpkin (cleaned)
7 champignon mushrooms (about 1 lb)
2 quarts vegetable broth
to taste olive oil
to taste ground ginger
to taste salt
1 clove garlic
1 onion (about 2 oz)

Steps

If, like me, you use fresh mushrooms, scrape off the dirt with a knife, don’t wash them under water, use a cloth to remove any remaining dirt or impurities. If you use dried mushrooms, soak them in lukewarm water for a few minutes until they are rehydrated. Now slice the fresh champignon mushrooms into not too small slices. The dried ones are usually already sliced.
Wash and peel the pumpkin with a vegetable peeler. Remove the seeds as well and dice it into not too small cubes.
In a pan, add two tablespoons of olive oil, one clove of garlic, the chopped onion, and let it all flavor. Now add the pumpkin and mushrooms and sauté over medium heat for a few minutes.
Add the rice to the mixture, add one or two ladles of hot broth, not cold otherwise it will stop the rice from cooking, and cook over medium-low heat, stirring occasionally. As the broth evaporates, add a few more ladles, until fully cooked.
Adjust the salt and we finished it all with some ground ginger, which we love.