🍂🎃Pumpkin and mushroom risotto🎃🍂


Great for an autumn feast, don't you think? This delicious recipe is definitely one of my favorites🤎Check out the gorgeous mushroom bodice by Costurero Real and the little bag to carry herbs...just adorable!


1 Hokkaido squash (for serving)
300g. rice
200g. of Hokkaido pumpkin
200g. mushrooms (I used mushrooms (boletus edulis) and chanterelles).
1 large onion
2 cloves of garlic
900g. broth (vegetable or poultry)
100g. Parmesan cheese
50g. of butter
Rosemary to flavor the vegetables
Olive oil
Salt and pepper

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1. Cut the top off the pumpkin you will use for serving and remove the seeds. Put it in a baking dish with water so it doesn’t burn and bake for about 30 minutes at 200°C.
2. Chop the onion, garlic, pumpkin and mushrooms.
3. Cook the vegetables in a paella pan greased with butter. If you find it too dry, add a little olive oil.
4. Add salt and pepper to taste, a few bay leaves for flavoring and sauté over medium heat until creamy and well sautéed (about 35-45 minutes).
5. Add the rice and a good splash of olive oil. Stir for 5 minutes to pearl the rice, so it will take a nice color and will be sealed.
6. Pour the broth little by little and stir constantly.
7. When the risotto is ready, turn off the heat and add the Parmesan and 50g. of butter.
8. Serve the risotto in the pumpkin and garnish with fresh rosemary.


Carla Torrents

Creative & Author

Hey💕 I'm Carla, I live in a seaside town near Barcelona and I love cooking, reading fantasy, watching series, painting and writing. In my shops you can see what I do!🌸 I have published a cookbook, a recipe box and a novel🍃 I do recipe videos, tutorials and cooking live on Twitch✨ Join me!