Pumpkin and wild mushroom risotto

Oli oliva verge extra arbequina 250ml
It serves 4 people
2 handfuls of round rice (one handful per person)
150 g of pumpkin
100 g of mushrooms
1 small onion
50 g of parmesan cheese
Bargalló Arbequina extra virgin olive oil



First clean the onions to remove any dirt they might contain, but carefully not to damage them. Then, thinly slice the onion and dice the pumpkin and prepare a frying pan with a spot of Bargalló extra virgin olive oil. Fry the onion and pumpkin for 6 minutes until you see that the pumpkin is done.
Then, slice the mushrooms and add them to the pan, leaving them to cook for 3 more minutes.
Add the round rice and mix it with the sauce for 2 minutes. After this, gradually add the vegetable broth and continue adding as it is consumed, checking the salt for 20 minutes.
After 20 minutes, add the grated cheese and stir well to mix it with the rice to give it the soft touch we are seeking. A little butter can be added if you like.

It serves 4 people

Preparation 30 minutes

Medium dificulty