Sautéed mushroom and pumpkin risotto
Sautéed mushroom and butternut pumpkin risotto
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Cooking tools:
- Base large frying pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Grater
- Measuring cup
- Ladle
- Saucepan
- Pepper mill
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 2 garlic cloves minced
- ½ medium brown onion, finely diced
- 1 cup arborio rice
- ⅓ cup crisp white wine for cooking
- 1 cup (270g) pumpkin puree
- 500 ml vegetable stock
- 2 sprigs fresh thyme leaves
- ½ cup parmesan cheese, grated
- Cracked pepper to taste
- Unsalted butter for cooking
- 1 ½ cups of mixed mushrooms - Swiss, cups and flat mushrooms - finely sliced
- 1 sprig fresh thyme leaves
- Extra shaved parmesan cheese
- 1 tbsp roughly chopped parsley
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