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.
1
In a blender, mix red peppers, olive oil, sea salt, and chipotle peppers.
- Fresh red bell pepper: 2 pieces
- Olive oil: 50 ml
- Sea salt: 4 teaspoons
- Chipotle chili: 3 pieces
2
Add all the nuts and grind until creamy.
- Pine nuts: 1 glass
- Macadamia nuts: 1 glass
3
Chop the pumpkin in a food processor to the size of rice.
- Summer squash: 2 pieces
4
Transfer the cream to the pumpkin and add the chopped mushrooms. Mix well and sprinkle with parsley.
- Fresh mushrooms: 10 pieces
- Parsley: to taste
