Usuba
Pumpkin and Mushroom Risotto
Creamy risotto with tender pumpkin and aromatic mushrooms. Arborio rice absorbs the broth and becomes soft, while melted cheese gives the dish a rich flavor. Suitable as a main course or side dish to meat.
- Total
- 25 min
- Standard serving
- 301.9 g
Ingredients
Total 10
Instructions
- 1
Step 1
Heat 1 liter of water in a pot. Add the bouillon cube and wait for it to dissolve completely. Chop the processed cheese and add it to the boiling broth. Stir thoroughly until the cheese is completely dissolved.
- 2
Step 2
Heat butter in a separate skillet. Chop red onion and fry until golden. Chop mushrooms and fry in another skillet with oil. Chop pumpkin into small cubes and add to the mushrooms.
- 3
Step 3
Add arborio rice to the sautéed onions. Mix thoroughly so that the rice absorbs the oil and onion juice. When the rice becomes translucent, pour in the red wine and stir.
- 4
Step 4
Begin adding hot broth with cheese to the rice in small portions. Add a new portion only after the rice has absorbed the previous one. Stir constantly. The rice should neither dry out completely nor be too liquid.
- 5
Step 5
When the rice is swollen and soft, add the cooked pumpkin and mushrooms. Cover with a lid and simmer over low heat, periodically checking the liquid level. Season with salt and pepper to taste. Serve hot.
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