Risotto with autumn aroma

We boil the broth with the basil sprig

Meanwhile, chop the carrot and the mushrooms. Sauté them in a frying pan with the oil, the whole and peeled garlic cloves, the thyme and a little salt. Set aside.

Chop the onion and pumpkin. Season with salt and pepper and brown with the butter. Once browned, add the rice and stir until it absorbs all the juice. Then, add the wine.

Add the carrot and the mushrooms with all the juice we had set aside before (we have removed the garlic). Add the broth little by little, while stirring constantly.

When the rice is done, add the rest of the spices and the cheese without the skin. Stir until it melts.

Let it rest for a couple of minutes and it's ready to eat!