Pumpkin, mushroom and cheese risotto: the recipe for the first creamy and autumnal flavor

He Pumpkin, Mushroom and Cheese Risotto it is a recipe with typically autumnal aromas. A first gourmet and enveloping taste, made very creamy by the pumpkin, boiled separately and mashed, and by the final creaming with robiolawell-known sweets capable of enhancing the final flavor of the dish.

Carnaroli rice, once grilled with sautéed onions, is enriched with Cream Of Pumpkin and cooked with a boiling vegetable broth. A few minutes from the end, add the mushrooms, previously flavored in a pan with a drizzle of oil and, finally, add the cream cheese and the grated parmesan on the heat.

The result will be a warm and invigorating risotto, ideal for cuddling up on the coldest evenings or bringing to the table for the lunch Family Sunday.

For this preparation we have chosen the Delica pumpkin, soft, mealy and with an irresistible nutty aftertaste, and mushroom, fleshy and readily available. But, if you prefer, you can opt for Hokkaido or Butternut, and enrich the dish with porcini mushrooms, oyster mushrooms or another variety of your choice.

Find out how to prepare a mushroom, pumpkin and cheese risotto by following the step-by-step procedure and tips. If you liked this recipe, try other fall risottos:

How to Make Pumpkin, Mushroom and Cheese Risotto

Peel the pumpkin and cut it into cubes 1.

Boil the pumpkin in lightly salted boiling water until tender, pricking it with the tines of a fork; then collect it in the cup of a cooking mixer 2.

Blend the pumpkin until smooth and creamy 3.

Heat a little oil in a frying pan and add the mushrooms previously peeled and cut into strips 4; cook for a few minutes, then turn off the heat, transfer the mushrooms to a small bowl and set aside.

Pour a drizzle of oil in the same pan where you cooked the mushrooms, add the chopped onion and let dry 5.

Add the Carnaroli rice and toast for two minutes 6.

Add a ladle of boiling vegetable broth seven.

Add the pumpkin cream 8 and continue cooking, adding vegetable broth, one ladle at a time, until the liquid is completely absorbed.

A few minutes from the end of cooking, add the mushrooms, season with salt and pepper, and mix gently 9.

Once the risotto is ready, remove from the heat and add the robiola and the grated parmesan ten.

Stir carefully 11.

Divide the risotto onto individual plates 12bring to the table and serve.

storage

The pumpkin, mushroom and cheese risotto should be eaten hot and at the time. If he has to move on, you can make delicious supplì.