Description
A creamy and savory risotto made with pumpkin and mushrooms, perfect for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin, diced
- 1 cup mushrooms, sliced
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup white wine
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp butter
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until softened.
- Add diced pumpkin and mushrooms. Cook for 5 minutes until slightly tender.
- Stir in Arborio rice, coating it with oil. Cook for 1-2 minutes.
- Pour in white wine, stirring until absorbed.
- Add warm vegetable broth one ladle at a time, stirring frequently until liquid is absorbed before adding more.
- Continue until rice is creamy and tender (about 20 minutes).
- Remove from heat. Stir in butter and Parmesan cheese. Season with salt and pepper.
- Garnish with fresh parsley and serve warm.
Notes
- Use warm broth to maintain even cooking.
- Stir frequently to prevent sticking.
- Adjust broth quantity if needed for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
