Autumn Risotto

Put a spoonful of EVOO in a pot, add 2 cloves of crushed garlic with sea salt, and let it brown a little.

Add the vegetable broth (double the number of cups of rice), and let it come to a boil. Stir from time to time.

Add the rice (2 3/4 cups). Stir and leave over medium heat until the broth is consumed and the rice softens.

While we leave the rice, put in a frying pan a little bit of EVOO, with an onion cut into small cubes. When it is golden brown add the pumpkin with a splash of vegetable broth and water, and let it soften for a few minutes. Once done add the mushrooms, and leave until done.

Add the pumpkin, onion and mushrooms to the rice and stir.

Add grana padano to the rice to give it texture. And ready.

Add some grated cheese (grana padano) and enjoy!