Autumn Risotto is a creamy and tasty first course perfect even for grand occasions. The risotto with autumn vegetables pairs perfectly with both a meat-based menu and a fish-based menu. I recommend also checking out other autumn risotto ideas in this collection of AUTUMN RISOTTOS and all the autumn recipes, I am sure you will find other ideas to try. Now let’s see how to make the autumn risotto and if you try it, let me know. Barbara
I recommend trying these autumn recipes too:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients to prepare Autumn Risotto
- 11.3 oz rice
- 3 cups pumpkin
- 3 cups mushrooms
- 1.8 oz onion
- 50 ml white wine
- 1 knob butter
- 1.8 oz grated cheese
- to taste extra virgin olive oil
- to taste salt
- 1 clove garlic
- 4 cups vegetable broth
How to prepare Autumn Risotto
Let’s start preparing the autumn risotto, clean the pumpkin, remove the seeds, the skin, and cut it into small pieces. Also, clean the mushrooms, remove the base of the stem, wash them quickly under running water, and cut them into pieces. Wash the parsley, clean the onion, and chop it finely.
Put the onion, pumpkin, and some water in a pan, put it on the heat, and cook for 15 minutes, stirring occasionally, then adjust salt and set aside.
Add a clove of garlic, oil, and mushrooms to a pan, cook for 15 minutes, then add chopped parsley and adjust salt. Transfer the mushrooms to a plate and set aside.
In the same pan where you cooked the mushrooms, add a drop of oil and put it on the heat. When the pan is hot, add the rice, toast it for about 2 minutes, stirring often to prevent burning, then deglaze with white wine.
Add the pumpkin and mix well, add the vegetable broth one ladle at a time as needed, keeping it always stirred. Then add the mushrooms, and when the rice is cooked but still al dente, turn off the heat, add a sprinkle of parsley, stir in the butter, and grated cheese, adjust salt if needed.
Serve the autumn risotto hot
How to store Autumn Risotto
Store the Autumn Risotto in the refrigerator for 2 days
