Cabbage risotto with mushrooms

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Risotto is a wonderful Italian dish that will surely please your guests and household. The main ingredients of risotto are rice, butter and parmesan.
Risotto is good because you can experiment with different additives. It is prepared with seafood, fish, vegetables and fruits. Only three components should remain unchanged: good (and more importantly, even the RIGHT) rice, a piece of butter and parmesan. Everything else is up to you.

I will say right away that if you don’t like pumpkin – give it a chance. It often happens that we simply try the product at the wrong time in the wrong dish.

Try it and you will get as a result – a very creamy, aromatic and tender dish. And the aforementioned ingredients are responsible for these indicators.

Ingredients:

• 500 g pumpkin
• 200 g arborio rice
• 1 pc. onion
• 50 g olive oil
• 4 cloves of garlic
• 50 g butter
• 50 g parmesan
• champignon mushrooms or others of your choice
• 1 l boiling water or hot broth (vegetable or chicken)
• salt, nutmeg, ground black pepper to taste

Preparation:

1. First, prepare the pumpkin. Everything is simple here. Cut it into 1.5-2 cm pieces. Peel the already cut slices and cut into cubes. You can also do the opposite – first peel the half, and then cut into slices and cubes.
2. Fry the pumpkin cubes for 7-10 minutes. We need the cubes to have a slightly crusty crust.
3. Transfer the pumpkin to another dish and in the same pan (add a little more olive oil) fry the finely chopped garlic and onion. Fry only until the onion becomes slightly transparent.
4. Pour in 200 g of rice. At this point, the rice is like a sponge and absorbs the aromas of olive oil, onion and garlic. Simmer for 5 minutes, then pour in a liter of boiling water or hot broth (vegetable, chicken). Add the pumpkin, mix well, reduce the heat and cook for about 15 minutes, stirring occasionally.
5. Add the parmesan and spices, mix well, cook for another 5 minutes.
6. Then turn off the heat, cover and leave for another 5 minutes.
7. Fry the mushrooms in olive oil until cooked and place on top of the finished pumpkin risotto.

It is ideal to use deep plates for pasta, as the dish stays warm longer in them, and for parmesan, butter and starch in rice – this is a fairy tale.