Pumpkin and mushroom risotto

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Carlos Laforet Coll
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Pumpkin and mushroom risotto. Here's how to prepare an excellent autumn first course: pumpkin and mushroom risotto. This recipe will allow you to combine the flavors of two seasonal ingredients: pumpkin and mushrooms. Always make sure of the origin of the mushrooms. As an alternative to fresh mushrooms, you can use dried mushrooms, following the instructions on the package to obtain optimal cooking. If you can, buy your pumpkin directly from the farmers or at the zero-kilometer market. With the indicated ingredients you will prepare a pumpkin and mushroom risotto for 4 people



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Here's how to prepare an excellent autumn first course: the risotto with pumpkin and mushrooms. This recipe will allow you to combine the flavors of two seasonal ingredients: pumpkin and mushrooms.



Always make sure of origin of mushrooms. As an alternative to fresh mushrooms, you can use dried mushrooms, following the instructions on the package to obtain optimal cooking. If you can, buy your pumpkin directly from the farmers or at the zero-kilometer market.

With the indicated ingredients you will prepare a pumpkin and mushroom risotto for 4 people.

Ingredients

320 grams of risotto rice
250 grams of fresh pumpkin pulp
3-4 tablespoons of fresh mushrooms per person
Extra virgin olive oil
1 liter of vegetable broth
1 shallot
½ cup white wine
Salt and pepper

Preparation

Start preparing the pumpkin and mushroom risotto from vegetable soup. You can obtain it using about a liter of water, vegetables and herbs to taste, such as carrots, celery, leeks and parsley, or you can prepare your own broth for risotto starting from homemade vegetable nut.

At this point, or while cooking the risotto, you will have to take care of the preparation of mushrooms. Carefully wash and peel the fresh mushrooms, Cut them into thin strips. You will use them to garnish the dishes. Cook the fresh mushrooms by browning them in a pan with extra virgin olive oil and a little warm water. If you want, you can add a part of them cooking liquid to the preparation of risotto.

Wash and slice the pumpkin. Cut it into small cubes. During the preparation of the risotto you will get a real pumpkin cream which will serve as a condiment. There will be no whole cubes left. To facilitate the operation, you can sauté the pumpkin cubes with a little oil.


Bring the vegetable broth to the boil and begin the actual preparation of the risotto. Peel and finely chop it shallot. Pour it into a large pot together with three tablespoons of extra virgin olive oil and the pumpkin cubes. Let it brown for a couple of minutes before adding the rice grains.


Then also pour the rice into the pot and mix carefully with a wooden spoon. Toast the rice for one minute over low heat. At this point, pour in the white wine and a ladle of broth. Mix the risotto well and gradually add one or two ladles of broth at a time. Mix the risotto well and proceed with adding the broth until the rice is well cooked and creamy.

When your risotto is ready, all you have to do is adjust it with salt and pepper and pour it onto the plates. Prefer black peppercorns to be ground at the moment and salt until integral. During preparation, keep the mushrooms warm and use them as a sauce for risotto, preferably without stirring, but pouring them over each portion with a spoon, to garnish. You can decorate the dishes with fresh parsley or rosemary.



Bon appetit!

Marta Albè
(Texts and photos)

READ also:

Pumpkin risotto

Pumpkin: 10 tasty seasonal recipes

Mushrooms: 10 tasty recipes

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