Risotto with pumpkin and mushrooms

Risotto with pumpkin and mushrooms is a very tasty and autumnal. In this all-vegetable version is also very healthy.

Ingredients for 4 people:

• 320 grams of rice for risotto,
• 400 grams of pumpkin,
• A fresh porcini,
• A clove of garlic,
• Extra virgin olive oil,
• One and a half liters of vegetable stock,
• Salt, pepper,
• Half a glass of white wine.

Preparation: prepare the vegetable stock according to the classic recipe, but added a few cubes of pumpkin and a couple of dried porcini mushrooms. Blow up a clove of garlic in a pan with a few tablespoons of extra virgin olive oil, remove the garlic and toast the rice.

Add the diced pumpkin and porcini pieces. Deglaze with white wine. Pour two or three ladles of boiling broth and stir with a wooden spatula. As they consume the broth add more up to cook. Season with salt and finish the dish with a sprinkling of pepper.