Porcini mushroom risotto with pumpkin

Ingredients for 2 servings:

• 150 g porcini mushrooms, fresh
• 150 g butternut squash
• 1 onion(s)
• 1 garlic
• 1 cup risotto rice (approx. 150 ml cup)
• ½ tsp salt
• 500 ml broth
• 1 dashes Balsamic vinegar, dark
• 50 ml white wine
• 1 bunch of parsley
• 1 sprig(s) rosemary
• 1 small piece(s) of butter
• some olive oil
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple, vegetarian with porcini mushrooms and butternut squash

Clean the mushrooms and cut into approximately 2 cm cubes. Peel the pumpkin and cut into approximately 1 cm cubes. Peel and finely chop the onions and garlic. Finely chop the rosemary. Prepare the stock: Mix water (approx. 500 ml for one cup of rice) with soup stock powder and salt, bring to a boil, and keep warm. Heat the olive oil in a saucepan and sauté half of the onions until golden brown (do not let it burn!). Add the rice and sauté for about 1 minute. Deglaze with white wine and reduce the heat until the wine smells less noticeable. Add a little stock until the rice is well coated. Add a splash of dark balsamic vinegar and continue to simmer until the balsamic smell is mild. Then add the pumpkin pieces and continue to simmer. The rice should remain covered with stock until it is al dente, so please add warm stock continuously. Meanwhile, heat olive oil in a pan and sauté the garlic and the rest of the onions. Add the rosemary and mushrooms and fry. Once the mushrooms are browned, add the parsley and fry briefly. Then set aside. Once the rice is al dente, mix in the shaved Parmesan cheese and a little butter to give the rice the typical risotto consistency. Then add about 3/4 of the mushrooms, mix, and let stand for 1 minute. Before serving, add a splash of wine to the rice and mix. To serve: Serve the risotto with a parsley leaf and the remaining mushrooms (see picture).