Can I make this risotto vegetarian/without meat?

Yes, by choosing a stock without animal ingredients you can make the risotto completely vegetarian.

Can I make the risotto in advance and reheat it later?

It is recommended to serve the risotto immediately for the best creaminess.

Which wine goes well with this dish?

A fresh, dry white wine combines beautifully with the pumpkin and pecorino flavours.

What type of rice is best for risotto?

Use arborio or carnaroli rice for the best texture.

How can I store the risotto?

Store the risotto in a covered container in the refrigerator for 2 days.

Risotto with pumpkin, mushrooms, and lemon

Name: Risotto with pumpkin, mushrooms, and lemon
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 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 wild mushroom mix; 1 lemon; Black pepper from the mill; Salt; 1 bunch of flat-leaf parsley; 200ml white wine; 1l chicken broth

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Enjoy this enchanting risotto during the year-end festivities, a creamy and comforting winter dish that brings warmth and elegance to any holiday table. The sweetness of roasted pumpkin blends beautifully with the gentle heat of chili, while mascarpone and pecorino create an irresistibly rich and velvety texture. The wild mushrooms add earthy depth and festive complexity, turning this simple risotto into a show-stopping dish perfect for Christmas dinners, New Year’s celebrations, or any cosy winter evening at home. This pumpkin risotto is a refined yet comforting recipe that effortlessly elevates your holiday menu.

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 wild mushroom mix
1 lemon
Black pepper from the mill
Salt
1 bunch of flat-leaf parsley
200ml white wine
1l chicken broth

Preparation method

How do you make this?

Check the mushrooms, brush or cut away dirt and twigs, tear them into equal pieces. Place them in the baking tray and drizzle with olive oil, season with pepper and salt, bake for 10 min on high airflow at 200°C. Drain onto 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, drizzle with olive oil, mix well, bake for 15 min on high airflow at 200°C.

Add the pumpkin, deglaze with white wine and broth, add saffron. Cook now on low airflow, 30 min at 200°C, stirring every 10 min.

Take the baking tray out, mix in mascarpone and grated pecorino cheese. Season with pepper and salt, add lemon zest.

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

Serve immediately.

Tips

Don’t stir constantly, but do stir regularly: give the rice a moment to rest between each turn — that’s how you get that nice al dente bite in the center.
Serve immediately: risotto loses a lot of its creaminess if it sits too long.