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Risotto Autumn




Carnaroli rice

180 grams


200 grams

Porcini mushrooms

150 grams


1 unit

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste


1 knob

Vegetable broth

to taste

Grated Parmesan cheese

3 spoons

first courses from Italy

Risotto Autumn

Risotto Autumn

vegetarian with lactose source of B vitamins high in iron high in potassium high in phosphorus

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto Autumn

How I love the risotto! You can easily customize according to taste and let's face it, they are a great alternative to pasta and versatile to the fullest! One day I will also give you my recipe for omelet rice, one of the goodness that I always got my grandmother, but now I want to greet this fall entered a spectacular entrance into our lives with a pumpkin risotto and porcini mushrooms.

Risotto Autumn step 1

step 1

Begin to realize the vegetable broth by placing a small pot with water on the fire and putting in an onion, celery and carrot. Alternatively you can use the vegetable stock cube!

Risotto Autumn step 2

step 2

Boil all in a way that water takes well the flavor of the vegetables.

Risotto Autumn step 3

step 3

In the same saucepan also boil the pumpkin, cut into small cubes. Pull out of the freezer to thaw the mushrooms well.

Risotto Autumn step 4

step 4

In a pan fry the shallots previously cut into small pieces with a tablespoon of extra virgin olive oil.

Risotto Autumn step 5

step 5

While well browned shallots in a pan made the basket of Parmesan:

Risotto Autumn step 6

step 6

distributed the grated cheese over the entire surface and when it begins to brown peel it off with a spatula and immediately put it upside down on the back of a cup until it will not be cooled.

Risotto Autumn step 7

step 7

Keep aside. When the shallots are browned add the rice. Do toast a couple of minutes and then add two or three ladles of broth.

Risotto Autumn step 8

step 8

Continue cooking stirring always adding salt and pepper to taste.

Risotto Autumn step 9

step 9

When the pumpkin is soft enough that it can be broken with a fork, put it aside, half frullatela and add the cream to the rice.

Risotto Autumn step 10

step 10

The other part pumpkin talgiatela still smaller pieces along with the mushrooms and after five minutes, again with the addition of vegetable broth, add to the whole.

Risotto Autumn step 11

step 11

Continue cooking, adding broth until it is not cooked rice (it will take about 15-18 minutes on low medium heat).

Risotto Autumn step 12

step 12

Once ready the rice, remove from heat the pan and stir in butter and Parmesan cheese until it reaches the classical wave!

Risotto Autumn step 13

step 13

Serve it in the basket of parmesan cheese surrounded by a sprinkling of freshly ground pepper.

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