Mushroom and pumpkin risotto: ideal recipe for autumn
Have you ever tried the Risotto? If so, it is quite likely that you already know that it is a very particular rice dish in terms of texture and flavor, mainly because of its creaminess. It is a dish that comes from Italy, specifically from the east of Piedmont, Verona and Lombardy, where it is much more common.
During the autumn months we can enjoy the wonderful mushrooms, which have become, in fact, one of the foods par excellence and most characteristic of this beautiful season of the year (although it is true that many varieties can be enjoyed during the rest of the year). And the same goes for the pumpkin, another of the most popular vegetables.
And what happens if we put both ingredients together in a wonderful creamy rice recipe? Well, we can enjoy an exquisite mushroom and pumpkin risotto. Do you dare to prepare it? We indicate what are the necessary ingredients for its preparation and how you can prepare it in just 40 minutes.
Ingredients
For 4 people
- 650 ml vegetable broth
- 250 g of round grain rice
- 300 g mushrooms type boletus
- 400 g of pumpkin
- 2 small onions
- 30 g grated Parmesan cheese
- 20 g of butter
- 30 ml extra virgin olive oil
- Fresh parsley
How to make pumpkin and mushroom risotto
Thoroughly clean the mushrooms from any traces of dirt they may have. Cut them in sheets and reserve the trunks. Put the broth in a saucepan on the fire and add the trunks of the mushrooms after cutting them. Bring the broth to a boil, and when you have reached this point reserve.
Peel the onion and rub it very well. Put the oil in a pan and sauté over a low heat. Then add the rice and stir everything until the rice is clear.
While the rice is done in the fire, peel the pumpkin, wash it and cut it into cubes. Just when the rice is transparent add the cut pumpkin and stir everything. Cover with boiling broth.
Now let everything cook over high heat for 6 minutes. Then, after this time, lower it to a gentle fire and let it cook. It is very important that you stir frequently so that you can get the ideal texture of the risotto.
In a separate pan add a little olive oil and sauté the mushrooms with parsley. Before the risotto is cooked add the mushrooms with the parsley on top. To finish, add the butter and the grated Parmesan. Ready! You can enjoy it now ThemesRice recipes
