Pumpkin Risotto with Truffles and Mushrooms

Name: Pumpkin Risotto with Truffles and Mushrooms
Total time: 3900 s
Yield: 4 servings
Ingredients: olive oil to taste; 1/2 onions; 1 cup mushrooms; 1 slice pumpkin cubed; 1 glass white wine; 7/8 pint risotto with truffle, or risotto; 1 quart vegetable broth; 1 8/13 jiggers grated parmesan cheese; butter to taste; salt to taste; pepper to taste

Receitas Da Felicidade!

★★★★★Reviews(1)

Pumpkin Risotto with Truffles and Mushrooms

11Ingredients

510Calories

65Minutes

Description

Take advantage of the fall season and enjoy this low calorie dish that is ideal for when you want just a little bit of warmth in your life. This creamy risotto incorporates earthy vegetables like mushroom and pumpkin, which offer a hearty take on a northern Italian classic. Don’t forget to use medium or short grain white rice, as this will allow each grain to absorb a larger amount of the broth, which will make every bite even more flavorful.

Ingredients

servings:

olive oil (to taste)
1/2 onions
1 cup mushrooms
1 slice pumpkin (cubed)
1 glass white wine
350 grams risotto (with truffle, or risotto)
1 liter vegetable broth
30 grams grated parmesan cheese
butter (to taste)
salt (to taste)
pepper (to taste)

Order ingredients now on

Instacart

Directions

1Heat a large saucepan with a little olive oil, and add finely chopped onion.
2Brown the onion, adding a little bit of water if necessary.
3Then add the mushrooms, pumpkin, and white wine.
4Cook until the pumpkin is tender.
5Add the rice, and stir so that the ingredients are well mixed.
6Bring to boil a liter of water with a vegetable bouillon cube.
7Slowly add the broth to the risotto mixture, 1 cup at a time, without covering all the rice, and stir until it completely evaporates. Do this until there is no more broth, or until the rice is cooked, 25 minutes at the most.
8Finally, when it's well cooked and creamy, add the butter and Parmesan, mix well, and while it's still very hot, serve.