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Ingredients
Mushroom Risotto with Pumpkin
- Ingredients
- 350 grams Arborio rice (or vialone rice)
- 2 garlic cloves
- 1 small onion
- 200 milliliters dry white wine
- 200 grams shiitake mushrooms
- 250 grams Crookneck pumpkin
- 700 milliliters vegetable stock
- salt
- peppers (freshly ground)
- olive oil (cold pressed)
- 2 leaves Sage (finely chopped)
- butter
- Parmesan (freshly grated)
Cut pumpkin flesh into small cubes. Clean mushrooms and cut into wedges. Peel garlic and onion and chop very finely. Heat 2-3 tablespoons of oil in a saucepan and sauté onion and garlic over low heat. Add rice and stir to coat with oil. When rice is completely coated in oil, pour in wine and cook, stirring frequently, until all liquid is absorbed.
Add broth until rice is just covered and cook, stirring frequently, until almost all liquid is evaporated. Continue to add broth in this manner and cook until rice is al dente, stirring frequently, for 20-25 minutes. After 10 minutes of cooking, add pumpkin cubes and mix.
Meanwhile, melt 1 tablespoon of butter in a pan and saute mushrooms over medium heat. Season with salt and pepper. Just before rice is done, add mushrooms and sage. Season risotto with 1-2 teaspoons of butter and 2-3 tablespoons of Parmesan. Season with salt and pepper. Serve immediately. If desired, garnish with sage leaves.