Pumpkin and Mushroom Risotto

To prepare the pumpkin and mushroom risotto, first cut the pumpkin and remove the seeds and internal fibers 1. Divide it into 4 pieces and place each piece on a sheet of aluminum foil, season with oil 2, salt, and pepper 3.

Add, to each piece, the unpeeled garlic and sage 4. Close the aluminum foil sheets 5 and cook in a preheated static oven at 450°F for 1 hour. Meanwhile, break the cleaned pleurotus mushrooms with your hands 6.

In a pan, pour a drizzle of oil, add the unpeeled garlic and sage 7, and sauté over low heat. Add the mushrooms 8, raise the flame, and brown them for a few minutes. Season with salt and pepper 9.

Scoop out the pumpkin pulp with a spoon 10 and transfer it to a bowl. Add a little water 11 and blend with an immersion blender 12 until a smooth puree is obtained. Set aside.

In a pot, heat the oil, add the rice 13, and toast for a few minutes. Pour in water 14, season with salt 15, and continue cooking, adding a ladle of water each time the previous one is absorbed by the rice.

Once halfway through cooking, add the pumpkin puree 16, stir 17, and finish cooking. At the end, add the oil 18.

Season with salt and pepper 19. Add the mushrooms 20, reserving some for plating, and the chives 21. Stir for a few minutes.

Plate, place the mushrooms 22 on the surface of the rice, and finish with the chives 23. Your pumpkin and mushroom risotto is ready to be enjoyed 24.