Pumpkin and mushroom risotto

For the pumpkin sauce: cut 800gr of pumpkin into cubes (without skin) and put it in the oven until it is tender. Meanwhile we fry 1/2 onion and 1 garlic with olive oil over medium heat until it is well poached (if you already have the pumpkin previously roasted, it is about 300gr).

Grind all the ingredients for the sauce: roasted pumpkin, fried onion and garlic, about 20 grams of parmesan or grana padano cheese, salt, pepper and 100ml of milk or vegetable drink. Add spices to taste. Set aside.

For the rice: Poach 1 finely chopped onion and a garlic, once browned add the mushrooms. At the same time, heat the vegetable broth.

When the mushrooms are poached, add the rice and stir for a couple of minutes, then add the pumpkin cream and adjust the spices, in my case salt, pepper and a pinch of thyme.

Add the broth little by little and add as it is consumed until the rice is done.

Serve with cheese, in my case truffled cheese from LIDL that gives a touch 💯.