Pumpkin Mushroom Risotto

What you need: Arborio rice Onion Garlic Mushroom Fresh herbs White wine Pumpkin puree Vegetable broth Oil Butter Pecorino cheese

Saute mushroom with fresh herbs and garlic.

Saute onion, garlic, and fresh herbs with cooking oil.

Add dry rice and butter. Toast for a minute.

Add white wine and let it cook down.

Ladle in pumpkin and broth mixture little by little while stirring constantly until you use up all of it (15-20 minutes).

Stir in grated pecorino or parmesan cheese. Season with salt and pepper.

Stir in half of the sauted mushroom.

Serve topped with the rest of the mushroom and extra pecorino. Full recipe is linked below.