Pumpkin Risotto With Truffles And Mushrooms

1. 1

   Heat a large saucepan with a little olive oil, and add finely chopped onion.

2. 2

   Brown the onion, adding a little bit of water if necessary.

3. 3

   Then add the mushrooms, pumpkin, and white wine.

4. 4

   Cook until the pumpkin is tender.

5. 5

   Add the rice, and stir so that the ingredients are well mixed.

6. 6

   Bring to boil a liter of water with a vegetable bouillon cube.

7. 7

   Slowly add the broth to the risotto mixture, 1 cup at a time, without covering all the rice, and stir until it completely evaporates. Do this until there is no more broth, or until the rice is cooked, 25 minutes at the most.

8. 8

   Finally, when it's well cooked and creamy, add the butter and Parmesan, mix well, and while it's still very hot, serve.

* Per serving · 4 servings · Values may vary.

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