Pumpkin and Mushroom Risotto

Pumpkin and Mushroom Risotto

Preparation time approximately 60-75 minutes

Ingredients:

400 g mushrooms (e.g., porcini, yellowfoot chanterelle, shiitake)

2 tbsp white wine vinegar

200 g pumpkin (e.g., butternut or hokkaido)

3 dl risotto rice (Arborio or Carnaroli)

1 shallot

1 dl white wine

1 L chicken or vegetable broth

2 tbsp butter

100 g grated Parmesan

OILI olive oil

Salt

Pepper

Instructions:

1. Add a generous splash of OILI olive oil to a pan and fry the mushrooms until golden brown, allowing most of the liquid to evaporate. Finally, add the white wine vinegar and season with salt and pepper.

2. Peel and chop the pumpkin into approximately 2-3 cm cubes and spread them on a baking sheet. Toss with plenty of OILI olive oil and salt, then roast in a 200-degree oven for about 20-30 minutes until the pumpkin is tender. (If desired, you can also toss the cleaned seeds in oil and salt and roast them in a 200-degree oven for about 10-15 minutes until crispy.)

3. Transfer the pumpkin cubes to a blender or mash with an immersion blender. If necessary, you can add some vegetable broth or water. (However, try to add as little liquid as possible, just enough to puree the pumpkin.)

4. Heat a wide, high-sided pan over medium-low heat and sauté the shallot in OILI olive oil.

5. Once the shallot has softened, add the risotto rice and continue sautéing for about 30 seconds.

6. Add the wine to the rice and wait until it has been completely absorbed by the rice.

7. Add the broth to the rice, about one ladleful at a time. Stir continuously with a spatula or scraper, and only add the next ladleful when the previous one has almost been absorbed. Continue cooking for about 20 minutes until the rice is al dente.

8. Add the pureed pumpkin and more liquid if needed. The risotto should have a suitably loose consistency – not watery, but not solid either.

9. Finally, add the butter and Parmesan and mix well.

10. Serve the risotto with roasted mushrooms and Parmesan. You can also use roasted pumpkin seeds as a garnish.