Pumpkin Mushroom Risotto

Ingredients

• 350 g risotto rice (Vialone)
• 2 Garlic cloves
• 1 small onion
• 200 ml white wine
• 200 g shiitake mushrooms
• 250 g butternut squash
• 700 ml vegetable stock
• Salt
• freshly ground pepper
• extra virgin olive oil
• 2 finely chopped sage leaves
• butter
• freshly grated Parmesan

Instructions

1. 1.

   Cut the pumpkin flesh into small pieces. Clean and slice the mushrooms. Peel and finely chop the garlic and onion. Heat 2-3 tbsp oil in a pot, sauté onion and garlic over gentle heat, then add rice and stir briefly. When the rice is fully coated with oil, pour in wine, let it evaporate and bring to boil.

2. 2.

   Once the rice has absorbed the liquid, repeatedly ladle one cupful of stock into the pot. Stir continuously and keep adding stock until the rice is al dente; this takes about 20-25 minutes. After about 10 minutes of cooking, add the pumpkin pieces and continue cooking.

3. 3.

   Meanwhile, melt 1 tbsp butter in a pan and sauté the mushrooms over medium heat. Season with salt and pepper. Just before the end of cooking, stir in the mushrooms and sage. Finish the risotto with 1-2 tsp butter, 2-3 tbsp parmesan, salt and pepper to taste. Serve immediately, garnished with a sage leaf if desired.