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