Pumpkin and mushroom risotto

Cut the onion in brunoise and prick it with a tablespoon of oil and a pinch of salt.

Add the turkey/chicken in strips

Add the mushrooms (the ones you like best, I used portobello).

Sauté and in another saucepan bring the vegetable broth to a boil.

When they are golden brown, we remove them so as not to overcook the cooking product.

Sauté the rice in the oil in which the chicken and mushrooms were sautéed.

Add the pumpkin cream (recipe in my profile) and keep stirring.

When part of the pumpkin cream has been consumed, add a ladle of vegetable stock and continue stirring. As the broth is consumed we add more and more, stirring continuously for about 15 minutes.

Add the reserved chicken and mushrooms and continue stirring and adding broth as required until the rice is ready.

Once removed from the heat, add the grated cheese and mix until the desired texture is obtained.