Autum Rissotto

Name: Autum Rissotto
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: 2 1/2 cup Rice; 1 packages dry mushrooms; 1 pinch salt; 1 pinch black pepper; 1/2 onion; 1/8 medium pumpkin; 6 fresh mushrooms; 1 olive oil; 1 grated parmesan cheese at taste

Maria Balagué @cook_2710518

We loved it at home! Try it you won't regret

Maria Balagué @cook_2710518

We loved it at home! Try it you won't regret

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Ingredients

45 mins

3 servings

2 1/2 cupRice
1 packagesdry mushrooms
1 pinchsalt
1 pinchblack pepper
1/2onion
1/8medium pumpkin
6fresh mushrooms
1olive oil
1grated parmesan cheese at taste

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Steps

45 mins

1

Put the dry mushrooms package in hot water to rehydrate them
2

Finely chop the onion and pumpkin and cook them slowly in a pan with olive oil, salt and black pepper until the onion gets brown
3

Add the fresh mushrooms finely choped
4

Drain the rehydrated mushrooms and save the water
5

Add them to the pan and remove.
6

After 10 minutes, add the rice and the water you've used to rehydrate the mushrooms
7

Cook it for 15 minutes. Add the grated parmesan cheese and cook for another 5 minutes while removing constantly
8

Serve and enjoy!