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Pumpkin and mushroom risotto

This pumpkin and mushroom risotto is extra delicious with autumn herbs and fried sage. This gives the risotto a crispy and savory addition.

Pumpkin and mushroom risotto
50 minutes 4 people Main course
Pumpkin and mushroom risotto

Ingredients

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  • 300 gram risotto rice
  • 1 onion
  • 2 garlic cloves
  • 200 gram mushrooms
  • olive oil
  • about 750 ml vegetable stock
  • about 600 gram pumpkin
  • 6 cardamom pods
  • 1 cinnamon stick
  • dash of ginger syrup
  • small bunch of fresh sage
  • about 50 gram finely grated grana padano
  • pepper and salt to taste
Pumpkin and mushroom risotto ingredients
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Kitchen equipment

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  • pan for frying
  • skimmer
  • paper kitchen towels
  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • oven
  • oven tray lined with parchment paper
  • large skillet
  • wooden spoon


Preparation

50 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/pumpkin-and-mushroom-risotto


Preparation -- 20 minutes

Heat oil for frying. Rinse the sage leaves and remove the stems. Fry the sage leaves very shortly, transfer them to paper kitchen towels to remove any excess oil and immediately season them with fine salt.

Peel and finely chop the onion and garlic cloves. Rinse the mushrooms using a brush of paper kitchen towel. Then divide them into slices. Crush the cardamom pods and use the seeds on the inside.

Peel the pumpkin, remove the seeds and divide into cubes. Transfer the pumpkin cubes over an oven tray lined with parchment paper.

Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. 

Pumpkin and mushroom risotto
Pumpkin and mushroom risotto

Finishing the pumpkin and mushroom risotto -- 30 minutes

Heat olive oil in a skillet and sauté the mushrooms for a few minutes. Also add the onion and garlic and sauté a few minutes more. Add the rice and cook some more until the rice looks glossy. 

Pour a little bit of vegetable stock to the rice and add a new spoonful if the previous one has been completely absorbed. Keep adding vegetable stock and also add the cardamom and cinnamon stick.

Meanwhile roast the pumpkin cubes about 15 minutes in the oven, the exact time depends on the size of the cubes.

Keep adding vegetable stock to the risotto until the risotto is almost soft enough, it's possible you'll need less or more than 750 ml. Stir in grated cheese along with ginger syrup.

As soon as the pumpkin and risotto is done, you'll add the pumpkin to the risotto and season with pepper, salt and maybe some more ginger syrup.

Remove the cinnamon stick and serve with fried sage leaves, enjoy!


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