Risotto with pumpkin, chili, mascarpone, garlic, pecorino, wild mushrooms, and lemon

Name: Risotto with pumpkin, chili, mascarpone, garlic, pecorino, wild 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, enriched with pumpkin, chili, mascarpone, pecorino, and wild mushrooms.

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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.