Risotto With Pumpkin and Mushrooms
by Editorial Staff
Fans of Italian cuisine are probably familiar with such a dish as risotto. This risotto is characterized by a creamy structure and a certain fluidity. Today we will prepare our Italian dish with pumpkin and mushrooms.
Serving: 2
Ingredients
- Pumpkin – 200 g
- Round grain rice – 100 g
- Fresh champignons – 200 g
- Garlic – 2-3 cloves
- Chili pepper (hot) – 4 rings
- Bulb onions – 1 pc.
- Fresh parsley – 3-4 sprigs
- Olive oil – 5-6 tablespoons
- Parmesan cheese – 100 g
Directions
- The garlic cloves and onion should be peeled and finely chopped with a knife. Chop hot pepper.
- Then you need to heat some olive oil in a frying pan. Add chopped onion, pepper and garlic. Fry until the onions are transparent.
- Cut the champignons (already washed) into halves or quarters.
- Put on the onion. Saute for 5-7 minutes (no more).
- Peel the pumpkin, cut into small cubes.
- Add to mushroom mixture. Fry everything together for about five minutes.
- Pour round-grain rice into another pan, into the already heated olive oil and fry it for a while – the grain should become a little transparent around.
- Then combine rice and pumpkin-mushroom mixture in one frying pan.
- Pour in a little broth or boiled water. Cook while stirring. The liquid should be completely absorbed. Then add broth or water again. This should be done until the rice is fully cooked, but there is no need to wait for it to boil.
- The cheese should be grated (the grater should be fine).
- Finely chop the parsley.
- Combine chopped herbs and cheese together. Sprinkle this mixture over a hot dish. Mix.
- Wait five minutes – the cheese will melt.
- Risotto with pumpkin and mushrooms is ready.
Bon appetit!
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