Pumpkin Risotto With Mushrooms

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍲✨

Prepare the broth. Add a vegetable or chicken bouillon cube to the boiling water and let it dissolve completely (or use stock).

Cut the pumpkin. Clean the pumpkin, remove the seeds, and peel it (for Hokkaido pumpkin, you can leave the skin on).

Cut the pumpkin into cubes. Cut the pumpkin into small cubes.

Cut the mushrooms. Clean the mushrooms and slice them.

Cut the garlic and rosemary. Peel the garlic, strip the rosemary leaves, and finely chop them.

Cut the onion. Peel the onion and finely chop it.

Saute the mushrooms. Heat the olive oil and butter in a pot over medium heat, add the garlic and herbs, and saute for about 1 minute, then add the mushrooms, season with salt and pepper, and saute for 5-6 minutes until golden.

Saute the onion. Remove the mushrooms from the pot and add the onion to the same pot, sauteing over medium heat for about 2-3 minutes until translucent.

Add the pumpkin. Add the pumpkin and saute over medium heat for about 3-4 minutes.

Add the rice and broth. Add the rice and toast it over medium heat for about 1 minute, then pour in the first ladleful of broth.

Continue adding broth. Once the liquid has been absorbed, gradually add more broth and cook over low heat for about 15 minutes, stirring occasionally, until the rice is tender.

Finish the risotto. When done, remove the pot from the heat, stir in some of the mushrooms, the remaining butter, and the grated Parmesan, and season with salt and pepper.

Serve. Serve on plates, garnished with the remaining mushrooms, Parmesan, and a sprig of rosemary 🧀✨