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Ingredients for making risotto with pumpkin and dried mushrooms.
- Arborio rice 200 grams
- White wine 100 milliliters
- Pumpkin 250 grams (weight after cleaning)
- Dried mushrooms 2 handfuls
- Grated Parmesan cheese 0.5 cups
- Parsley 1 bunch
- Chicken Broth 1 liter (approx.)
- Thyme to taste
- Salt to taste
- Pepper to taste
- Paprika to taste
- Onion 1 piece
- 2 cloves of garlic
- Vegetable oil for frying
- Main ingredients: Pumpkin, Mushrooms, Rice
- Portion2-3
Inventory:
Frying pan, spatula, kitchen knife, cutting board, grater.
Cooking:
Step 1: soak the mushrooms.
Dried mushrooms must be prepared in advance, for example, in the evening. Pour boiling water over them and let them insist for several hours.
When the mushrooms are soaked, drain the excess water, and cut the mushrooms into small pieces.
Step 2: fry the vegetables.
Cut the onion into small cubes and fry it in vegetable oil until soft. Add garlic, cut into thin slices, and fry until a bright aroma appears.
Then add the mushrooms, diced pumpkin and rice. Stir and warm a little.
Step 3: add the broth and wine.
Now you need to stew the risotto as follows: pour a little broth and wine alternately, stir and, when the liquid evaporates, add more.
At the end add spices, finely chopped parsley and grated parmesan, mix well. When the cheese is melted, the risotto will be ready, you can serve it to the table.
Step 4: Serve the risotto with pumpkin and dried mushrooms.
Risotto with pumpkin and dried mushrooms is an independent dish, it has a very peculiar and bright taste, so using it as a side dish is simply against the law. Try it yourself and see for yourself.
Enjoy your meal!
Recipe Tips:
- For cooking, use only the wine that you like to taste.
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