A very simple dish, with few ingredients, but one that will surprise you with its unique taste. I used champignon mushrooms, which have a more delicate flavor and don’t overpower the pumpkin, but if you prefer stronger flavors, you can also use porcini mushrooms.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
Ingredients
- 2 cups Basmati rice (Alternatively, you can use Carnaroli)
- 2/3 lbs pumpkin (peeled)
- 7 champignon mushrooms (about 1 lb)
- 8 1/2 cups vegetable broth
- to taste olive oil
- to taste ground ginger
- to taste fine salt
- 1 clove garlic
- 1 onion (about 2 oz)
Steps
If you are using fresh mushrooms like me, scrape off the dirt with a knife, don’t rinse them under water, use a cloth to remove any remaining soil or impurities. If you are using 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. Dried ones are usually already sliced.
Wash and peel the pumpkin with a peeler. Remove the seeds and cut it into cubes not too small.
Put two tablespoons of olive oil in a pan, add a 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 seasoning, pour one or two ladles of hot broth, not cold otherwise it will stop the cooking of the rice, and cook over medium-low heat, stirring occasionally. As the broth dries, add a few more ladles until fully cooked.
Adjust the salt and we completed everything with ground ginger, which we adore.
Tips and Suggestions
You can also add parsley at the end of cooking.
If you liked the recipe for Risotto with Pumpkin and Mushrooms, try other mushroom recipes:
