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Pumpkin and mushroom risotto
Preparation : 10 min
Cooking : 36 min
Total time : 46 min Rest : 0 min
4 people
400 g peeled pumpkin, cut into 2cm chunks
1 onion, peeled
2 garlic cloves, peeled
1 stalk celery
1 carrot
1 tbsp olive oil
320 g risotto rice
2 leaves chopped sage
20 g dried mushrooms, soaked in 400ml hot water
1 vegetable stock
500 ml d'eau
1 pinch salt to taste
1 pinch pepper
50 g grated parmesan
20 g butter
4 tsp truffle oil to serve
Associated products
RECIPE STEPS
1
Pour 0.5 litres of water into the CE bowl. Insert the steamer basket and scatter in the diced pumpkin. Secure the lid, select STEAM function and start. Once the pumpkin is steamed and tender, set aside, and discard the water.
- 400 g peeled pumpkin, cut into 2cm chunks
Steam
20:00 / / 110°C
2
Now put the onion, garlic, celery and carrot into the CE bowl with universal blade. Set to EXPERT press AUTO & slowly increase speed to 13. STOP when veg chopped to the size of a grain of rice.
- 1 onion, peeled
- 2 garlic cloves, peeled
- 1 stalk celery
- 1 carrot
Expert
05:00 / 3 / __°C
3
Add oil, scrape down and set EXPERT 5mins/3/120c.
- 1 tbsp olive oil
Expert
05:00 / 3 / 120°C
4
Add arborio rice, sage, soaked mushrooms, their liquor, vegetable stock, water and season. Set EXPERT 12mins/3/110c.
- 320 g risotto rice
- 2 leaves chopped sage
- 20 g dried mushrooms, soaked in 400ml hot water
- 1 vegetable stock
- 1 pinch salt to taste
- 1 pinch pepper
- 500 ml d'eau
Expert
12:00 / 3 / 110°C
5
Now add the steamed pumpkin and cook EXPERT 7mins/3/99c.
- 400 g peeled pumpkin, cut into 2cm chunks
Expert
07:00 / 3 / 99°C
6
Finish with stirring in the butter and grated Parmesan. Serve with a drizzle of truffle oil, twist of pepper and extra parmesan.
Recipes submitted by consumers are not tested by Magimix.
