Autumn risotto with mushrooms and Hokkaido

Ingredients for 3 servings:

• 1 tbsp olive oil
• 1 medium-sized onion(s), finely diced
• 2 clove(s) garlic, squeezed
• 750 g Hokkaido pumpkin(s), washed, cleaned and diced
• 250 g mushrooms, thinly sliced
• 50 ml white wine
• possibly saffron, curry plant or parsley
• e.g. vegetable broth
• 50 g Parmesan
• Salt and pepper, freshly ground
• 200 g short grain rice

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Heat the olive oil in a large frying pan or casserole dish. Gently soften the onion and garlic. Add the vegetables and sauté for about 5 minutes, until almost no liquid remains. Add the rice to the mixture and cook for 1-2 minutes until translucent. Deglaze with the white wine. If desired, add a few threads of saffron or two sprigs of curry plant at this point. The curry plant must be removed before serving. Gradually add a little of the stock with a small sauce spoon and stir until evaporated. If available, use a risotto spoon or a wooden spatula with holes to stir and simmer for 30 minutes. If the rice sticks to the bottom of the pan, don’t worry, as long as it doesn’t stick and burn. The risotto is ready when the rice is tender and covered in a creamy sauce that only slowly runs back together after being broken up with a wooden spoon. Fold in the Parmesan and season with salt and pepper. If the Parmesan thickens the risotto too much, add a little more liquid one last time. Serve immediately and garnish with finely chopped parsley, if desired. Tip: For a summer version, I substitute the Hokkaido zucchini and yellow bell peppers.