Pumpkin risotto with mushrooms and red pepper

6 servings

30 minutes

Pumpkin risotto with mushrooms and red pepper is a delightful dish of Italian cuisine that embodies the warmth of autumn and the richness of Mediterranean flavors. Instead of traditional rice, crushed pumpkin is used, giving the dish a velvety texture and a sweet taste. A cream made from macadamia and pine nuts adds richness, while the combination of fresh mushrooms and red pepper creates a harmony of earthy and spicy notes. Chipotle peppers bring a smoky touch that perfectly highlights the depth of flavor. The risotto is served with parsley for a refreshing aroma. This dish is perfect for cozy family evenings and festive gatherings, impressing with its tenderness and richness of flavors.

Energy value per serving

• Calories: 951
• Proteins: 25.6g
• Fats: 63.4g
• Carbohydrates: 96.9g

Ingredients

• Fresh red pepper: 2 pc
• Olive oil: 50 ml
• Sea salt: 4 tsp
• Chipotle pepper: 3 pc
• Pine nuts: 1 glass
• Macadamia nuts: 1 glass
• Pumpkin Squash: 2 pc
• Fresh mushrooms: 10 pc
• Parsley: to taste

Cooking steps

1. In a blender, mix red peppers, olive oil, sea salt, and chipotle peppers.

   Required ingredients:

   • Fresh red pepper: 2 pieces
   • Olive oil: 50 ml
   • Sea salt: 4 teaspoons
   • Chipotle pepper: 3 pieces

2. Add all the nuts and grind until creamy.

   Required ingredients:

   • Pine nuts: 1 glass
   • Macadamia nuts: 1 glass

3. Chop the pumpkin in a food processor to the size of rice.

   Required ingredients:

   • Pumpkin Squash: 2 pieces

4. Transfer the cream to the pumpkin and add the chopped mushrooms. Mix well and sprinkle with parsley.

   Required ingredients:

   • Fresh mushrooms: 10 pieces
   • Parsley:  to taste