Autumn risotto with pumpkin and mushrooms

This recipe for pumpkin and mushroom autumn risotto is perfect for this season, with seasonal products, with its typical colors and flavors that remind me of a walk in the woods.

INGREDIENTS: (for 4 pax) 

• 1 glass of round or special rice for risotto (carnaroli)
• 2 and a half glasses of chicken broth ( 600 ml)
• 1 clove garlic
• 1 spring onion
• 100 gr of mashed pumpkin roasted
• 3 tablespoons olive oil
• 200 gr of mushrooms
• 50 g of boletus dehydrated
• 2 tablespoons grated Parmesan
• One tablespoon of butter
• Salt
• Pepper
• Chives
• Sprockets

STEP BY STEP RECIPE:

1. The first thing we will do is roast about 200 gr of pumpkin peeled in pieces, with a little salt and a few drops of oil in the oven at 180ºc for 35/45 minutes, until you see that when you prick it is completely soft. The duration depends on the size and thickness of the pieces. When it is done, pass it through the turmix to form a thick puree.
2. Soak the mushrooms to hydrate and soften them.
3. Then we chop the garlic very fine and the onion in brunoise and we poach it with the olive oil and a little salt, in a saucepan over very low heat until it is transparent, about 8 minutes.
4. Add the mushrooms in quarters (previously we will have removed the grit if they had, or with a cloth or a brush, but never wash them) and the drained mushrooms and another pinch of salt and raise the heat a little to evaporate the water from the mushrooms and sauté everything together, about ten minutes.
5. Then add the rice and stir to mix all the ingredients well and start adding the hot broth, little by little, stirring constantly with a wooden spoon. As it absorbs the broth, we add more but never leaving the rice dry. More or less, at medium heat, in 18 minutes the rice will be done, and all the broth will have been absorbed, but if you see that it is finished before that time and the rice is still raw, then use more broth (the quantities of liquid vary according to how high the fire is or not, the type of rice...).
6. Add a couple or three tablespoons of grated Parmesan cheese and stir to break it up, as well as a knob of butter to make it creamy.
7. Serve on a plate, sprinkle with freshly ground black pepper, toasted pine nuts and some finely chopped chives.

We already have this pumpkin and mushroom autumn risotto rich, rich, with which you will succeed for sure.

Trick: If you have leftovers, you can save it and to take it again, add another little bit of cream and heat it so that everything becomes juicy again.

I remind you that on my instagram @cocinayviajes you will find more recipes, video recipes on my reels, nutritional tips and gastro recommendations.

With all my love,

Mireia Alum