Pumpkin and Mushroom Risotto

Ingredients<Serves 2>

【Main ingredients】

  • Mushroom / 120g
  • Pumpkin / 400g
  • Pearl rice / 200g
  • Onion / 1
  • Garlic / 3 petals
  • Unsalted butter / 15g
  • Olive oil / 1 tablespoon
  • White wine / 100ml
  • Clear chicken soup / 400ml
  • Clear water / 200ml
  • Black pepper powder / a little
  • Thyme / a little
  • Cheese powder / a little


          1. Cut the garlic into minced garlic, dice the onion, and slice the mushrooms and set aside.

          2. Sprinkle the pumpkin with a little olive oil, black pepper, and sea salt, and bake in the oven at 200 degrees for 30 minutes.
          Note: You can cut part of the pumpkin into cubes and roast it at the same time

          3. Remove the flesh from the roasted pumpkin while it is hot and set aside.

          4. Add olive oil and butter to the pot, add minced garlic and onions and stir-fry briefly, add mushrooms and stir-fry until soft.

          5. Add white wine and sauté until the wine smell is released.

          6. Add pearl rice, then add chicken broth and water in batches and stir-fry over low heat, adding water each time the water dries up, until the chicken broth and water are gone.

          7. At this time, you can test the softness of the rice. If you like it softer, cover it with a lid and let it simmer for about 10 minutes.

          8. Add pumpkin puree and pumpkin cubes, mix well, add cheese powder and black pepper, mix well and serve.




          Allie Wong