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 broth |
| 100 g | Parmesan |
| Olive oil | |
| Fresh herbs (thyme, rosemary) | |
| Salt, pepper | |
| Chili flakes | |
| ½ tbsp | Cinnamon powder |
Instructions
Step 1 of 4:
Wash the pumpkin and remove the seeds with a tablespoon. Cut the flesh into cubes with the peel on. 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 broth. Bring to a boil while stirring and place the perforated insert with the pumpkin pieces in the pressure cooker on a tripod. Drizzle some liquid honey over the pumpkin cubes. Close the pot and cook for 5 minutes on level 2.
Step 3 of 4:
Season the cooked pumpkin with salt, pepper, a little chili, cinnamon, and herbs, and mix into the rice. Pan-fry the mushrooms in a sealed pan with butter and season.
Step 4 of 4:
When serving, add the mushrooms to the pumpkin risotto and sprinkle with Parmesan.
