Pumpkin, mushroom and orange risotto

QUANTITIES: ✔️70/80gr of rice per person ✔️Por every 70/80gr of rice add 240ml of liquid

LIQUID: I mixed vegetable stock and the juice of an orange ➡️⚠️YO when making the rice for 5 people I had to use approximately 1,200ml of liquid; to account for this I added the juice of the orange and added stock until I gave the required amount.

VEGETABLES: ✔️Pelar and cut pumpkin. Steam it (or boil it, cook it in the micro...). When soft, remove, drain and mash with a fork. Set aside. ✔️Lavar and cut mushrooms. Set aside. ✔️Cortar onion or leek. Set aside.

PREPARATION: 1. Fry the onion with EVOO and a little salt over medium-low heat until soft. Add mushrooms and pumpkin puree. Stir to blend the flavors. ⚠️Probar and add salt. Stir in rice and mix with vegetables for 2/3 minutes. 3. Add the BOILING LIQUID little by little; and stir. 4. Let it cook as long as the package says (⚠️en in my case it was special rice for risotto and it said 16-18 minutes). 5. Turn off the fire, grate Parmesan cheese on top and cover. Let's eat!