Easy Pumpkin Risotto with Mushrooms
30 minutes
A risotto that combines pumpkin with fresh and dried mushrooms. A must if you are a mushroom lover like me.
LuiginaMattioli
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Ingredients
Serves: 4
- 100g butter
- 1 tablespoon extra virgin olive oil
- 100g fresh mushrooms, sliced
- 30g dried porcini mushrooms, soaked
- 1 small shallot, diced
- 300g Arborio rice
- 1/2 cup dry white wine
- 200g pumpkin, finely diced
- 6 cups stock (vegetable or chicken)
- 50g grated Parmesan or Taleggio
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- In a frypan, melt 50g butter and 1 tablespoon olive oil and add the fresh mushrooms. Season with salt and pepper and saute until done. Drain the porcini and add to the mushrooms. Reserve.
- Melt the remaining butter in a large frypan and saute the shallot until soft. Add rice and stir to coat with butter. Add the white wine and let evaporate.
- Add the pumpkin and stir. Start adding the hot stock a little at a time, stirring until absorbed. When rice is done, remove from heat and stir in the cheese.
- Serve the risotto, topped with a few tablespoons of the mushrooms.
