Risotto - pumpkin, mushrooms, and brown beer

Risotto is one of the main Italian traditional dishes. Perfect for dinner with family and friends, it is versatile, and you can combine it with a lot of ingredients. This version is with brown beer, pumpkin, and mushrooms.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Clean the pumpkin and cut in small cubes.

Step 2

Prepare the vegetable stock and keep it hot

Step 3

Mince the onions and the mushrooms stems until they are quite small, so they can melt while cooking. Cut the mushrooms in slices and keep aside the other vegetables.

Step 4

Take a pan, pour a couple of spoon of olive oil, and ease down the pumpkin. Pour some water into the pan, enough to cover the vegetables. Add some salt, pepper, and the cover with the lid. Cook the pumpkin for about 15 minutes or at least until it starts getting soft.

Step 5

Put a couple of spoon of olive oil in a large pan, and when it is hot, ease down the onions, and stir for a few minutes. When you see that the onions are becoming translucent, add the rice.

Step 6

Once the rice is translucent, pour the brown beer into the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids. Add the pumpkin, too.

Step 7

Add a bit of salt and cook the rice for about 18 or 20 minutes. When you are halfway to cooking time, add the mushrooms, too. Every now and then, add the broth to your risotto and stir gently.

Step 8

When the rice is soft and creamy, switch of the heat and add some grated parmesan to the risotto and stir for a couple of minutes before to serve it.