Pumpkin and mushrooms make a perfect pair in the autumn-winter season, especially when it comes to a creamy, flavorful risotto. In this recipe, Boglar Champ’s fresh Champignon mushrooms form the base of the dish, complemented by the sweet taste of roasted pumpkin, making it truly special. This rich, aromatic risotto can be a favorite not just for vegetarians but also for anyone looking for a light yet nourishing main course. If you’d like to try how the season’s best ingredients harmonize in one dish, give this recipe a go!
Ingredients:
- 500 g Boglar Champ Champignon mushrooms
- 300 g rice
- 400 g pumpkin
- 1 small onion
- 2 cloves of garlic
- 1.2 liters vegetable broth
- 100 ml dry white wine
- 50 g Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for serving
Instructions:
First, preheat the oven to 200°C (392°F). Lightly salt the diced pumpkin, drizzle it with olive oil, and spread it on a baking tray lined with parchment paper. Roast for 25-30 minutes until soft and slightly caramelized. While the pumpkin roasts, clean the Boglar Champ mushrooms and slice them. Heat one tablespoon of olive oil in a large pan and sauté the mushrooms until golden brown. Once done, set them aside.
In the same pan, heat another tablespoon of olive oil and one tablespoon of butter, and sauté the finely chopped onion and garlic. Once the onion turns translucent, add the Arborio rice and sauté for a few minutes until the grains become slightly transparent. Pour in the white wine and stir until it fully evaporates. Then, gradually add the hot vegetable broth, one ladle at a time, stirring the rice continuously. Keep doing this until the rice is soft but still slightly “al dente,” which takes about 18-20 minutes.
When the rice is nearly done, add the roasted pumpkin and sautéed mushrooms, and gently stir everything together. Let the flavors meld for a few more minutes, stirring occasionally. Finally, add the remaining butter and grated Parmesan cheese, and season with salt and pepper to taste. Serve the finished risotto sprinkled with fresh, chopped parsley.
Enjoy this special, creamy pumpkin-mushroom risotto, made all the more delicious with Boglar Champ’s fresh Champignon mushrooms!
