Risotto of Pumpkin and Mushrooms, a perfect recipe for autumn days with a mixture of very original ingredients. Risotto is an Italian culinary technique that has its origin in the northwest of the country, specifically in the Piedmont, where there was traditionally abundance of rice . When the risotto is cooked, the rice gradually cooks with the rest of the ingredients of the plate, not separately. You will see how in this pumpkin and mushroom risotto one of the badges is the Parmesan cheese, fundamental in any variety of risotto. This time, in recipesgratis.net we have prepared an easy pumpkin risotto, with autumn ingredients so that you take advantage of the best of Seasonal vegetables. Depending on the ingredients you have at home, you can vary the dish and prepare a pumpkin and mushroom risotto, using the same procedure.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make pumpkin and mushroom risotto: |
| 1 kilogram of pumpkin 1 onion 120 grams of mushrooms 60 grams of parmesan 1 jet of olive oil 150 grams of white rice 1 pinch of salt 1 pinch of black pepper 700 milliliters of vegetable broth |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pumpkin and mushroom risotto:
1. We gather all the ingredients to make the pumpkin and mushroom risotto.
2. If you do not have vegetable broth, you can prepare one while made the rest of the recipe. To do this, boil vegetables in abundant water. You can include onion, leek, celery and carrot. Let boil for half an hour and put some salt.
3. While the vegetable broth is made, we made a stir-fry with the chopped scallion and a little olive oil. We let it cook for 4 minutes.
4. Add the peeled pumpkin and cut into squares. The smaller the cuts will be cooked before. We put some ground salt and black pepper and let cook until it begins to soften a little, about 20 minutes.
5. It is time to incorporate the fillet and clean mushrooms to this pumpkin risotto. We let cook for 2-3 minutes.
6. We throw the rice, sauté mixing well with the rest of the ingredients and cover with the vegetable broth. We move the pumpkin risotto and mushrooms little by little and let the water reduce.
7. The important thing about the risotto is to incorporate the broth little by little and let the rice release the starch and cook over low heat, but always with liquid, without being dry. The cooking time is about 20-22 minutes, depending on the type of rice. It is essential that the risotto is creamy, which does not lack broth.
8. When we have the rice almost ready, we put some grated Parmesan and move so that its flavor is integrated.
9. We serve the pumpkin and mushroom risotto with a little more grated Parmesan above. If you like risottos, we also recommend the risotto to pesto and the Neapolitan risotto.
