An Autumn treat to consider – Pumpkin Risotto with Mushrooms and Toasted Pine Nuts
PUMPKIN RISOTTO WITH MUSHROOMS AND TOASTED PINE NUTS
500 g/ 17.64 oz Arborio or Carnaroli rice, I used Riso Gallo, kindly provided by one of our sponsors
400 g/ 14.1 oz of pumpkin cut into small dice
1 medium onion or ½ leek
a splash of white wine, I used a Bisol Prosecco
Ca 2 l/ca 8 cups good chicken or vegetable stock
200 g/ 7 oz mushrooms, cut into pieces
4-6 tbls pine nuts
Butter or extra-virgin olive oil if you want to be healthy
Slice the onion thinly and dice the pumpkin.
Add the rice and continue to braise for some minutes, stirring all the time so that every grain of it is covered in butter. Add a good splash of white wine, cook and let it evaporate a little.
While you work on the risotto you need to cook the mushrooms until all the water has evaporated, salt and put them aside. Toast the pine nuts in a non-stick pan and put aside.