Risotto with pumpkin, chili, mascarpone, garlic, pecorino, forest mushrooms and lemon

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Enjoy this enchanting risotto during the end -of -year festivals, enriched with pumpkin, chili, mascarpone, pecorino and forest mushrooms.

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Ingredients

What do you need?

Quantity: 4P

200 g risotto rice
2 tbsp olive oil
150 g Pecorino
2 tbsp mascarpone
200 g Pumpkin
1 onion
4 cloves of garlic
1 tsp saffron
1 chili pepper, finely chopped
500 g forest mushroom mix
1 lemon
Black pepper from the mill
Salty
1 forest flat parsley
200ml white wine
1L chicken broth

Preparation method

How do you make this?

Check the mushrooms, brush or cut soil and twigs, pull them into equal pieces. Place them in the baking tray and sprinkle with olive oil, season with salt and pepper, bake for 10 minutes on high airflow at 200 ° C. Pour out on a plate and keep warm.

Cut garlic, onion and pumpkin into fine brunoise.

Put garlic, onion, chili pepper and risotto rice in the baking tray, sprinkle with olive oil, mix well, bake for 15 minutes on high airflow at 200 ° C.

Add the pumpkin, extinguish with white wine and broth, add saffron. Now cook at low airflow, 30 minutes at 200 ° C, stir every 10 minutes.

Remove the baking tray, mix mascarpone and grated pecorino cheese. Season with salt and pepper, add Zeste of Citroen.

Spoon the risotto on the plates, finish with mushrooms, extra cheese, lemon zest and a few drops of olive oil.

Serve immediately.

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