I love risotto. Ok, I know: I am Italian and that may sound matter-of-fact.
However, a warm and creamy plate of risotto is something hard to resist 🙂
This risotto in particular combines two of my favorites: pumpkin and mushrooms risotto!
The sage and the thyme add an unique and beautiful aroma to this mouthwatering autumn’s main course.
Ingredients
- 1 lvegetable broth
- 400 gpumpkin pulp
- 150 grice (Carnaroli or Arborio type)
- 125 g sweet Provolone cheese
- 70 ggrated Parmesan cheese
- 20 gdried porcini mushrooms
- 2 spoonsextra-virgin olive oil
- 1onion
- 1 pinchtable salt
- 1/2 glassdry white wine
- q.s.fresh sage
- q.s.fresh thyme
Preparation
– put the mushrooms in a bowl and soak them in water for at least 30 minutes;
– chop the onion and put it in a pot with a pinch of salt and the extra virgin olive oil;
– chop the pumpkin pulp into small cubes and add it to the pot too;
– put the pot onto the fire and cook over medium heat;
– chop the herbs finely;
– as soon as the onion starts to fry, add the herbs and then cover the pot with its lid and put the flame to minimum;
– let the vegetables to stew in its own liquid;
– meanwhile, put the rice in a nonstick fry pan and toast it on high flame a few second. Pour the wine and keep the pan on the flame till the wine evaporates;
– transfer the toasted rice in the pot with the pumpkin, drain the mushrooms and add them too;
– cover the rice with some of the hot vegetable stock;
– stir well and keep on watching the rice closely: as soon as the most of the liquid has evaporated, pour in some more hot vegetable stock;
– repeat the above step till the rice cooks. Do not add too much stock at one go whenever you top up the risotto, because when the rice cooks there must not be too much liquid in the pan;
– in the meantime chop the cheese into small cubes;
– when the rice is cooked, remove the pot form the stove and add the cheese;
– mix well till the cheese melts completely;
– add the grated Parmesan and stir well;
– allow the rice to settle for about 5 minutes before serving.
