Risotto with pumpkin and mushrooms
Delight your senses with our **Risotto with pumpkin and mushrooms**, a symphony of **autumnal flavors**. This **creamy risotto** is surprisingly easy to prepare and ready in just 110 minutes! A comforting, plant-based dish, perfect for any occasion.
Dietary Information
Servings:
- 1
To prepare the pumpkin and mushroom risotto, first cut the pumpkin and remove the seeds and internal filaments 1. Divide it into 4 pieces and put each of them on a sheet of aluminum foil, season with oil 2, salt and pepper 3.
- 2
Add, for each piece, the garlic in its skin and the sage 4. Close the aluminum foil 5 and cook in a static oven, preheated, at 230°C for 1 hour. Meanwhile, break the cleaned pleurotus mushrooms with your hands 6.
- 3
Pour a drizzle of oil into a pan, add the garlic in its skin and the sage 7 and sauté over low heat. Add the mushrooms 8, turn up the heat, and brown them for a few minutes. Season with salt and pepper 9.
- 4
Remove the pumpkin pulp with a spoon 10 and transfer it to a bowl. Add a little water 11 and blend with an immersion blender 12 until you get a smooth puree. Set aside.
- 5
Heat the oil in a pot, add the rice 13 and toast for a few minutes. Wet with water 14, season with salt 15 and continue cooking, adding a ladle of water each time the previous one is absorbed by the rice.
- 6
Once you get halfway through cooking, add the pumpkin puree 16, stir 17 and complete the cooking. At the end add the oil 18.
- 7
Season with salt and pepper 19. Add the mushrooms 20, keeping some aside for plating, and the chives 21. Stir for a few minutes.
- 8
Plate, place the mushrooms on the surface of the rice 22 and complete with the chives 23. Your pumpkin and mushroom risotto is ready to be enjoyed 24.
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