Cherry & Dennis Recipes

Pumpkin and Mushroom Risotto

Name: Pumpkin and Mushroom Risotto
Total time: 1 h
Yield: 4 servings
Ingredients: 320 g Arborio risotto rice; 700 g pumpkin; 350 g mushrooms; 180 g onion; 3 cloves garlic; 70 g unsalted butter; 80 g Parmesan; 1.4 litres hot unsalted vegetable stock; 120 ml; thyme dry white wine; 6 sprig thyme; 1 tablespoon cooking oil (used for Roasted pumpkin seasoning); 1/4 teaspoon salt (used for Roasted pumpkin seasoning); 1/4 teaspoon black pepper (used for Roasted pumpkin seasoning); 1 tablespoon cooking oil (used for Mushroom seasoning); 1/4 teaspoon salt (used for Mushroom seasoning); 1/4 teaspoon black pepper (used for Mushroom seasoning); 1/2 teaspoon salt; 1/4 teaspoon black pepper (used for Risotto base seasoning); a pinch nutmeg; up to 1/4 teaspoon salt; up to 1/4 teaspoon black pepper; 1 teaspoon lemon juice

南瓜蘑菇意大利燉飯

Pumpkin and Mushroom Risotto — finished dish

Total time: 60 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Pumpkin and Mushroom Risotto uses risotto rice and gradual hot stock absorption; rice starch, butter and Parmesan make it creamy without cream or flour. Roast pumpkin as cubes and mash, brown mushrooms in batches, never rinse risotto rice, evaporate wine before adding stock, and finish flowing rather than dry or pasty.

Ingredients

Main Ingredients

320 g Arborio risotto rice
700 g pumpkin
350 g mushrooms
180 g onion
3 cloves garlic
70 g unsalted butter
80 g Parmesan
1.4 litres hot unsalted vegetable stock
120 ml; thyme dry white wine
6 sprig thyme

Roasted pumpkin seasoning

1 tablespoon cooking oil (used for Roasted pumpkin seasoning)
1/4 teaspoon salt (used for Roasted pumpkin seasoning)
1/4 teaspoon black pepper (used for Roasted pumpkin seasoning)

Mushroom seasoning

1 tablespoon cooking oil (used for Mushroom seasoning)
1/4 teaspoon salt (used for Mushroom seasoning)
1/4 teaspoon black pepper (used for Mushroom seasoning)

Risotto base seasoning

1/2 teaspoon salt
1/4 teaspoon black pepper (used for Risotto base seasoning)
a pinch nutmeg

Final adjustment

up to 1/4 teaspoon salt
up to 1/4 teaspoon black pepper
1 teaspoon lemon juice

Pumpkin and Mushroom Risotto — ingredients

Tools

heavy-based pot or wok
heavy-based pot or wok
wooden spoon or spatula
wooden spoon or spatula
large bowl
small bowl
measuring cup
tablespoon
teaspoon
knife
cutting board
tongs
food thermometer
heat-resistant gloves

Steps

Step 1

Check pumpkin; cut 2 cm cubes.

Step 2

Roast single layer golden.

Step 3

Mash part; reserve cubes.

Step 4

Wipe and brown mushrooms in batches.

Step 5

Keep stock hot.

Step 6

Soften onion in butter.

Step 7

Toast unwashed risotto rice.

Step 8

Evaporate wine; use hot stock/lemon alternative.

Step 9

Add stock gradually and stir gently.

Step 10

Fold in pumpkin mash.

Step 11

Add mushrooms/cubes at al dente.

Step 12

Off heat emulsify butter/Parmesan; chill leftovers promptly.

Common mistakes

Do not rinse the rice; add hot stock gradually at a gentle simmer, fold in pumpkin near the end and finish while the risotto is creamy and flowing, not dry.

Tips

Do not rinse the rice; add hot stock gradually at a gentle simmer, fold in pumpkin near the end and finish while the risotto is creamy and flowing, not dry.