Perfect pumpkin and mushroom risotto

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Hi,
The leaves are falling, healthy pumpkins are shining everywhere... It is the perfect time to make the perfect pumpkin and mushroom risotto. An easy, o so delicious and vegetarian meal. For those who love meat, I served it with roasted chicken thighs. This risotto you really have to try !! 

Ingredients :

• 250 g of risotto
• 200 g of mushrooms of your choice
• 200 g of pumpkin
• 10 walnuts
• Parmesan cheese
• 750 ml boiled water
• 1 chicken stock cube (or vegetable)
• 1 onion
• 2 cloves of garlic
• 25 g of butter
• fresh thyme
• fresh parsley
• 2 tbsp of olive oil
• pepper to taste
• salt to taste

Full recipe

Bring 750 ml and 1 chicken or vegetable stock cube to the boil for the risotto.

Chop the onion and the garlic.
Cut the pumpkin in small cubes.

Melt 25g of butter on medium high heat.
Fry the onion and garlic for 1 minute.
Add the pumpkin cubes and fry for another minute.
Add some fresh thyme.
Now add the mushrooms and fry for 5 minutes.
Season with some salt and pepper to taste.
Add 100 ml of water, put lid on and let fry a couple of minutes more.
Put aside.

Heat 2 tbsp of olive oil in a pan on medium high heat.
Pour in the risotto and fry in the oil for 2 minutes.
Gradually add the stock to the risotto and let boil while stirring until all the liquid is absorbed (+/- 18 minutes).

Add the vegetables to the risotto and combine gently.

Time to dress your plate ! Finish with some chopped walnuts, fresh thyme and parsley and some grated Parmesan.

Bon appétit !

Watch my video and see how I prepare it by clicking on this link :

https://www.youtube.com/watch?v=zk0V2oqTgcU