October is the Pumpkin month and today I will cook a Pumpkin Risotto!
I don't like so much Pumpkin and for this reason I mix it usually with others.
In this case Mushrooms!
Here are the ingredients and the steps. You can find the video recipe in my Instagram page (my profile - highlights) or in my YouTube channel.
Butternut squash Pumpkin
Grated Parmesan cheese
Extra Virgin Olive Oil
In a frying pan place Evo and Onion and cook for 1 minute
Add the Pumpkin cut, white wine, sage, parsley, and cook for 20 minutes
In another frying pan place the mushrooms washed and cut and cook for 10 minutes
add Evo, garlic, salt and white wine and cook for 5 minutes
In a frying plan place the rice and cook just for 1 minute
add the rice to the frying pan where you cooked the pumpkin and add the mushrooms and the broth. Cook for 15 minutes, adding broth and salt if you need.
after 15 minutes add the blue cheese and cook for 5 minutes.
Serve inside the pumpkin crust or in a bowl and spread grated parmesan cheese.
So Far So Cook