This pumpkin pumpkin risotto is ideal for the autumn season since this is when this type of pumpkin occurs, it is rich because it is sweet and you can prepare many dishes with this ingredient.
Learn more about Helena Gómez
Ingredients4 portions
Preparation
Heat the chicken broth.
In a separate pot, heat the oil, add the rice and boil.
Add the finely chopped onion.
Wait until the onion is transparent and add the minced garlic.
Add the wine little by little, when it has evaporated, add a cup of the broth.
Stir constantly and when the cup has been absorbed, add another.
Add the chopped mushrooms and mustard.
When the second cup evaporates, add one more cup of the chicken broth along with the pumpkin puree.
When everything has been incorporated and the third cup has evaporated, turn off the heat.
Add the butter, Parmesan cheese and cream, stir well.
Garnish with grated Parmesan cheese.
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