Pumpkin and mushroom risotto is a tasty and easy-to-prepare main course. The sweetness of the pumpkin and the aroma of the mushrooms perfectly combine in a creamy and flavorful dish. For a creamy result, it is essential to stir in cold butter.

Also check out other pumpkin recipes:

Difficulty: Very Easy
Cost: Medium
Rest time: 1 Minute
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1 quart vegetable broth
7.05 oz Vialone Nano rice
3 slices pumpkin (about 3/4 inch thick)
1/2 shallot
5.29 oz mushrooms (mixed)
3 tbsp extra virgin olive oil
3.38 fl oz white wine
1.76 oz butter
1.76 oz grated Parmesan cheese
1 leaf sage
salt
pepper

Tools

1 Knife
1 Pan
1 Pot
1 Ladle

Steps

Finely chop the shallot. Dice the pumpkin after removing the skin. Clean the mushrooms and cut them into large pieces.
Pour the oil into a pan, add the sage and shallot with a pinch of salt.
Fry over low heat.
Add a few tablespoons of water to soften the shallot well.
When the added water has completely evaporated, remove the sage leaf.
Add the pumpkin and mushrooms.
Sauté and add a ladle of broth.
When the pumpkin is soft, add the rice, about 20 minutes.
Deglaze with the white wine.
Wait for the alcohol to evaporate completely.
Adjust the salt and gradually add the hot broth.
Stir occasionally.
Cook for about 12 minutes.
Remove from the heat and stir in the cold butter and Parmesan cheese.
Let rest for one minute, covered, and serve immediately.

Tips

For the risotto, you can also choose the Carnaroli variety, which keeps the grains well separated during cooking, or the Roma or Arborio varieties. Vialone Nano has a smaller and rounder grain.