Mushroom and Pumpkin Risotto

Pumpkin risotto with chanterelles – it’s not just pumpkin porridge with rice! A real Italian recipe for risotto with mushrooms and pumpkin. More often, they cook rice with pumpkin and porcini mushrooms, but risotto with chanterelles is an exclusive chic, add fried crispy bacon, and a little white wine, and here it is – autumn in Italy!
Italians generally love pumpkin – they cook pasta with pumpkin, sweet pies with pumpkin, and even stuffed pumpkin flowers, it turns out, are delicious!

---

pumpkin RISOTTO with mushrooms

Ingredients (2 servings)

• 160 g Rice for risotto
• 150 g Chanterelles
• 200 g Pumpkin (already peeled)
• 1 Onion (~ 50 g)
• 750 ml Vegetable Broth
• 100 g Bacon
• 60 ml White Wine
• 50 g Butter
• 60 g Grated Parmesan
• Salt
• Black pepper
• Olive oil

---

INSTRUCTIONS

Clean chanterelles, if necessary, wash under running water. Cut big mushrooms into several pieces along. Remove the skin from the bacon, cut the bacon into strips. Peel the onion, finely chop it. Cut the pumpkin into small cubes.

Heat 2 tablespoons of olive oil in a large pan, add bacon. Fry the bacon until golden brown over medium heat, remove from the pan.

Add onion into the pan, fry until golden brown. Add chopped pumpkin, fry for 2-3 minutes over medium heat. Add 2-3 ladles of vegetable stock, salt, and pepper. Stew for 10-15 minutes until the pumpkin is soft.

Heat 2-3 tablespoons of olive oil in a saucepan. Add rice, mix. Fry the rice over medium heat for 1-2 minutes until the rice becomes clear. Pour in white wine. Boil the rice for 1-2 minutes, salt.

Add pumpkin, stir well. Add one ladle of vegetable stock, evaporate it on a slow fire, and only then add the next ladle. Simmer the rice in this way for 18 minutes. Rice should remain slightly crunchy (in Italian, “AL DENTE”) Remove the saucepan from the fire, add the fried bacon, parmesan, and add 25 g of butter in it, stir, set aside.

Melt 25 g of butter in a pan, put mushrooms. Fry the chanterelles over medium heat for 3-4 minutes until cooked. Add salt and pepper. Add the mushrooms to the risotto, stir.

Buon appetito !!!!

★★★★★
Pumpkin risotto with chanterelles
Pumpkin & Mushroom Risotto
Category: Main Dish
Cuisine: Italian
Servings: 2
Ingredients
160 g Rice for risotto
150 g Chanterelles
200 g Pumpkin (already peeled)
1 Onion (~ 50 g)
750 ml Vegetable Broth
100 g Bacon
60 ml White Wine
50 g Butter
60 g Grated Parmesan
Salt
Black pepper
Olive oil
Instructions
Clean chanterelles. Cut big mushrooms into several pieces along. 
Remove the skin from the bacon, cut the bacon into strips. 
Chop the onion. Cut the pumpkin into small cubes.
Heat 2 tbsp of olive oil in a large pan, add bacon. 
Fry the bacon until golden brown, remove from the pan.
Add onion into the pan, fry until golden brown. 
Add chopped pumpkin, fry for 2-3 minutes over medium heat. 
Add 2-3 ladles of vegetable stock, salt, and pepper. 
Stew for 10-15 minutes until the pumpkin is soft.
Heat 2-3 tablespoons of olive oil in a saucepan. Add rice, mix. 
Fry the rice over medium heat for 1-2 minutes. Pour in white wine. 
Boil the rice for 1-2 minutes, salt.
Add pumpkin, stir well. Add one ladle of vegetable stock, evaporate it on a slow fire, and only then add the next ladle. Simmer the rice in this way for 18 minutes. 
Remove the saucepan from the fire, add the fried bacon, parmesan, and add 25 g of butter in it, stir, set aside.
Melt 25 g butter in a pan, put mushrooms. Fry the chanterelles over medium heat for 3-4 minutes until cooked. Add salt and pepper. Add the mushrooms to the risotto, stir.
Chef Black Pepper
mushroom risotto, pumpkin risotto, pumpkin and mushroom risotto