Creamy pumpkin & mushroom risotto
This risotto is pure bliss with autumn coming! The result is naturally creamy thanks to the flesh of the pumpkin.
Ingredients
Directions
Step 1
Let’s start with the pumpkin (half steamed, half oven-roasted).
Preheat oven to 200°C (392°C) and lay a baking tray with parchment paper, and boil water in a pressure cooker.
Cut the pumpkin in halves and empty it. Roughly chop the first half, and cut thin wedges with the other half.
Steam the big chunks for 20mn in the pressure cooker.
Toss the wedges in olive oil, rosemary and fleur de sel (I’m using a sealed container), lay on the tray and oven-roast 20mn.
Set aside.
Step 2
In a frying pan, sauté the mushrooms in olive oil for about 5mn and set aside.
Step 3
Thaw the petit pois using boiling water. Using a blender, mash the steamed pumpkin into a purée. Mince the onion and garlic.
Step 4
Heat olive oil in a frying pan and add the onion and garlic.
Step 5
When they get golden-brown, pour in the rice and stir well until the grains become transparent.
Step 6
Add the wine and wait until absorbed.
Step 7
Reduce to medium heat and add a paddle of stock. Simmer for 20-25mn, stirring and adding stock gradually as it gets absorbed.
Step 8
Add half of the mushrooms, the blended pumpkin purée beans and the petit pois.
Step 9
Stir well and decorate with extra mushroom and the roasted pumpkin wedges !
