I think you have understood at least one thing about me..which is the fact that I love pumpkin! Indeed I am proposing you another recipe with this colorful and tasty ingredient. This time it comes with mushrooms, in risotto shape, a typical Italian recipe which I love and I miss so much (my mum does a very nice risotto which I cannot enjoy anymore since I am here in the Netherland).
This recipe is good for autumn and winter dinners, and it is a nice choice also to offer to your friends and guests; let’s see how to cook this amazing risotto then.
This recipe is good for autumn and winter dinners, and it is a nice choice also to offer to your friends and guests; let’s see how to cook this amazing risotto then.
Ingredients for 2 persons:
Half butternut squash
A cup of mushrooms
Basil
Few slices of onion
160 gr of brown rice
Vegetables broth
Pumpkin seeds
Olive oil
Method:
Prepare the vegetable broth, adding the vegetables you prefer to a pan with water (I usually put onion, carrot, tomato, celery) and leave it on low heat.
Peel the squash and cut in small pieces. Put in a pan a bit of olive oil and the onion slices. When the onion is becoming darker add the pumpkin pieces and cook on high heat for few minutes. Add the rice and leave on high heat for another couple of minutes.
Lower the heat and add the mushrooms and, little by little, the vegetable broth, stirring occasionally. When all the broth is absorbed add another bit and again stir occasionally.
Repeat the same procedure till the rice is cooked and till the pumpkin become very soft, like a sauce.
Add pepper, a big handful of basil and pumpkin seeds and serve with a drizzle of olive oil. Enjoy!
Half butternut squash
A cup of mushrooms
Basil
Few slices of onion
160 gr of brown rice
Vegetables broth
Pumpkin seeds
Olive oil
Method:
Prepare the vegetable broth, adding the vegetables you prefer to a pan with water (I usually put onion, carrot, tomato, celery) and leave it on low heat.
Peel the squash and cut in small pieces. Put in a pan a bit of olive oil and the onion slices. When the onion is becoming darker add the pumpkin pieces and cook on high heat for few minutes. Add the rice and leave on high heat for another couple of minutes.
Lower the heat and add the mushrooms and, little by little, the vegetable broth, stirring occasionally. When all the broth is absorbed add another bit and again stir occasionally.
Repeat the same procedure till the rice is cooked and till the pumpkin become very soft, like a sauce.
Add pepper, a big handful of basil and pumpkin seeds and serve with a drizzle of olive oil. Enjoy!