Risotto with Pumpkin and Chanterelles

To prepare a good risotto, we need to take our time, as the rice needs to be stirred very frequently. The result is a creamy risotto that, with the addition of pumpkin puree and sautéed chanterelles, turns into a true autumn masterpiece!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 72 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Pumpkin, raw

  • 2 spoons Oil, olive

  • 2 pinch Salt, table

  • 80 g Butter, unsalted

  • 1 piece Onion, raw

  • 300 g Rice, white, short grain

  • 240 ml Alcohol, Wine, White

  • 1 l Soup base, chicken, cube

  • 25 g Cheese, Parmesan, grated

  • 100 g Mushrooms, mauve

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 200 degrees Celsius. Clean the pumpkin (remove the seeds and the stringy membrane), wash it, and cut it into chunks. Line a baking tray with parchment paper and arrange the pumpkin chunks on it. Drizzle them with a little olive oil and lightly salt. Place the tray in the preheated oven for about 35 to 45 minutes (bake the pumpkin chunks until they are completely soft). Remove the tray from the oven and let the pumpkin chunks cool slightly.

  2. Scrape the pumpkin flesh (discard the skin), transfer it to a bowl, and mash it well with a fork. Peel and finely chop the onion. Clean the chanterelles and wipe them with a damp cloth. Pour the broth into a larger pot and slowly bring it to a boil over medium heat, then reduce the heat and keep it warm on low heat.

  3. Melt 50 g of butter in a pot and sauté the onion until translucent. Add the rice and fry it for two to three minutes, stirring constantly, until it becomes translucent. Pour in the wine and cook over medium heat, stirring constantly, until the wine evaporates.

  4. Then add one or two ladles of hot broth to the rice. There should be just enough broth to cover the rice. Stir until the rice absorbs all the liquid, then add more broth. Continue stirring the rice and gradually adding broth for the next 15 to 20 minutes.

  5. Then mix the mashed pumpkin into the rice. Cook over medium heat, stirring, for another 2 minutes.

  6. When the risotto is nicely creamy but the rice is still slightly firm, mix in the Parmesan and the remaining butter. Remove the pot from the heat, cover it, and let the risotto rest for 4 minutes.

  7. Slice the chanterelles. Heat olive oil in a pan and quickly sauté the chanterelle slices. Season the chanterelles with pepper and salt to taste.

  8. Serve the risotto on plates. Top with some sautéed chanterelles and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 173.95 kcal
  • Fat: 7.26 g
    • Saturated Fat: 3.67 g
  • Carbohydrates: 23.14 g
    • Sugars: 0.8 g
  • Protein: 3.03 g
  • Fiber: 0.24 g

Advice

Instead of chanterelles, you can also use other fresh mushrooms (chanterelles work great).