Hello you wonderful people,
today I want to share one of my favorite recipes with you. I like to cook seasonal recipes, because I think it’s just so great to get fresh ingredients from the market or my grandparents garden. I mean we all know that for example strawberries don’t taste half as good in winter than in summer. And my favorite cooking magazine Slowly-Veggie does the same thing, they launch a new magazine ever other month and all the recipes are focused on seasonal ingredients.
Their last years fall-issue was one of my favorites yet!! And this is where I found this awesome recipe for a pumpkin-saffron-risotto with oyster mushrooms.
- 300 gr hokkaido-pumpkin
- 2 shallots
- 1 clove of garlic
- 150 gr risotto rice
- 0,1 gr saffron threads (=1 tiny jar you can get at the supermarket)
- 20 gr butter
- 150 ml white wine
- 600 ml vegetable broth
- 200-300 gr oyster mushrooms
- 5 tbsp olive oil
- 2 tbsp parsley
- 50 gr shredded Pecorino
Wash the pumpkin and remove the seeds from inside. A great thing about the hokkaido pumpkin is that you don’t have to peal it, you can just cut the pumpkin in small dices. Also cut the shallots and the clove of garlic into very small dices.
Heat the butter in a big frying pan, once the butter starts foaming a little, put in the pumpkin, shallots, garlic, risotto rice and the saffron threads into the pan.
Deglaze everything with the white wine and let it cook openly for 1 minute.
Add a part of the vegetable broth, just enough so the rice is covered. Turn the pan down to medium heat and stir occasionally until the liquid is almost gone again. Then add some more vegetable broth and repeat this as often as needed. About 25-30minutes until the rice is soft.
During this you can clean the mushrooms, and cut them into slices. Heat the olive oil in a new frying pan and heat the mushrooms until they are gold brown. Take them out and put them onto a plate covered with paper towels, so the oil can drain. Season the mushrooms with salt and pepper. Take the 2 tbsp of parsley and fry them crispy in the olive oil.
Back to the risotto ;) Add the shredded pecorino in the pan and stir it into the risotto. Add some seasoning with salt and pepper.
Garnish the risotto with the mushrooms and parsley immediately.
Enjoy the risotto :) just another reason why the fall season is so great.
♥ Kathrin Luisa