Pumpkin & Mushroom Risotto

Pumpkin & Mushroom Risotto 

Click here to watch the Cooking Video!

Pumpkin & Mushroom Risotto is the one of the best dishes you can serve once the pumpkins are out and the tree leaves turn yellow. The dish is delicious, but if I were to change something, I would play a little bit more with the fall/pumpkin spices.

Now it's time for you to try this fun risotto too. Bon Appetit!!!

Ingredients:

• 1/2 white onion, diced
• mushrooms, sliced
• olive oil 
• a knob of butter 
• 1/2 cup of Arborio rice
• 2 cups of vegetable stock 
• pecorino romano 
• 3 tbsps of pumpkin purée
• chives

Instructions:

-To a pan, add mushroom slices and a drizzle of olive oil to crisp up the mushroom.

-Remove the crispy mushrooms aside.

-In the same pan, add olive oil, diced onion and butter.

-Caramelise the onion before adding the mushroom.

-Once it gets fragrant add the rice and the vegetable stock.

-Shred loads of pecorino romano and add the pumpkin purée.

-Give the dish a final stir before you start serving.

-Once served, top the dish with crispy mushrooms.

-Garnish with more pecorino romano and chives.

-Bon Appetit!!!