Autumn risotto with pumpkin and chanterelles
Creamy, spicy and full of autumnal flavors – this risotto with pumpkin and chanterelles is true soul food for autumn.
The delicate sweetness of the honey-roasted pumpkin harmonizes perfectly with the earthy notes of the mushrooms, while a pinch of cinnamon and a hint of chili add a surprising aroma. A dish that brings autumn to your plate and is guaranteed to delight.
35 minutes
Total Time
15 minutes
Cooking Time
20 minutes
Preperation Time
Ingredients
| 300 g | risotto rice |
| 1x | onion, finely diced |
| 50 g | butter |
| ½ | small Hokkaido pumpkin (approx. 500 g) |
| 5 tbsp. | liquid honey |
| 150 g | frozen chanterelles |
| 650-700 ml | vegetable stock |
| 100 g | Parmesan |
| olive oil | |
| fresh herbs (thyme, rosemary) | |
| salt, pepper | |
| chilli flakes | |
| ½ tbsp. | cinnamon powder |
Instructions
Step 1 of 4:
Wash the pumpkin and remove the seeds with the help of a tablespoon. Cut the flesh, with the skin on, into cubes. Clean the mushrooms and cut them in half depending on their size. Shave the Parmesan.
Step 2 of 4:
Sauté the diced onion in the Pressure Cooker with 1 tbsp. butter and 1 tbsp. olive oil. Then add the risotto rice and deglaze with stock. Bring to the boil while stirring and place the perforated insert with the pumpkin pieces into the Pressure Cooker on a trivet. Drizzle a little runny honey over the pumpkin cubes. Close the pot and cook for 5 minutes on setting 2.
Step 3 of 4:
Season the cooked pumpkin with salt, pepper, a little chilli, cinnamon, and herbs, then mix it into the rice. Fry the mushrooms in a sealed Frying Pan with butter and season.
Step 4 of 4:
When Serving, place the mushrooms on the pumpkin risotto and sprinkle Parmesan over the top.
