Pumpkin & mushroom risotto

recipe

• Step 1
  If you wish, peel the pumpkin. Cut it in 2 then empty it. Cut it into cubes.
• Step 2
  Heat a drizzle of olive oil in a frying pan over medium heat. Add the pumpkin cubes. Season with salt and pepper. Cover and cook for 12-15 minutes, stirring occasionally.
• Step 3
  Meanwhile, wash and cut the mushrooms into quarters.
• Step 4
  Peel and finely chop the shallots.
• Step 5
  Check the cooking of the pumpkin. Set aside off the heat.
• Step 6
  Heat a drizzle of olive oil in the same pan over medium heat. Add the shallots and mushrooms. Sauté for 3 to 4 minutes, stirring. Season with salt and pepper.
• Step 7
  Add the arborio rice and brown for 2 minutes, stirring.
• Step 8
  Deglaze with white wine and mix well until absorbed.
• Step 9
  Rehydrate the broth in 250ml of hot water per person. Add the broth little by little. Stir after each addition and let the broth evaporate before repeating the operation, until the broth is used up.
• Step 10
  Once the rice is cooked, add the grated garlic, the pre-cooked pumpkin and the râpé végétal. Mix well.
• Step 11
  Serve the pumpkin & mushroom risotto on a plate. Sprinkle with râpé végétal, if you have any left, and re-season to taste. It's ready!