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Risotto with pumpkin and porcini mushrooms

Difficulty:
50 minutes
4 persons
Ingredients
  • 320gr Carnaroli rice
  • 750gr pumpkin
  • 20gr dried porcini mushrooms
  • 80gr Parmigiano Reggiano
  • 50gr butter
  • Vegetable stock (celery, carrots, onion)
  • 2 onions
  • Garlic
  • Parsley
  • Extra virgin olive oil
  • Salt and pepper

Preparation of the recipe

1

Prepare the stock with celery, carrots and onion.

2

Soak the dried porcini mushrooms for 15-20 minutes.

3

Chop the garlic and sauté in a pan with some extra virgin olive oil.

4

Drain the mushrooms, brown them in the pan for 5 minutes and add salt, pepper and chopped parsley.
Put them aside.

5

Chop half onion and brown it in a pan with some oil. Add the rice and toast it for 2-3 minutes.

6

Cook the rice by gradually adding the broth.

7

Add the pre-cooked diced pumpkin and keep on adding the broth until cooked.

8

Turn off the heat, stir with butter and Parmigiano Reggiano.

9

Serve your risotto completing with the porcini mushrooms.