Pumpkin and porcini risotto

Author: @guendolyn79 Serves: 4 Time:2h (porcini)+20’prep+20′

Difficulty: easy

Ingredients

• 350 gr “Vialone nano” rice
• 200 gr pumpkin
• 60 gr dried porcini
• 1 l vegetable broth
• 1/2 onion
• 1 clove of garlic
• olive oil
• salt & pepper
• chopped parsley

Procedure

Leave the dried porcini in cold water for about 2 h before cooking them.

Put them in a pot with a slice of onion, parsley and a clove of garlic and olive oil. Add vegetable broth when the onion is sauté. Add salt.

Clean and cut the pumpkin, put in an other big pot with the rest of the onion and olive oil. When the onion is sauté add the vegetable broth and adjust salt.

Cook for about 20′ both pots.

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When the pumpkin is soft add the rice, stirring for few minutes, then cover with the hot vegetabl broth, adding it little by little when necessary and stirring continously.

When the rice is ready, put on top the porcini mushrooms and parsley

Bon Appetit