Pumpkin - Small Sugar - 20 Seeds

Soil Type fertile, well drained
Pumpkin & Mushroom Risotto Ingredients

- 1 cup diced pumpkin
- 10 small mushrooms, sliced
- 1 tbs butter
- 1 tbs olive oil
- 1 onion diced finely
- 2 cloves garlic, crushed
- 1 1/2 cups Arborio rice
- 3 -4 cups hot stock (chicken or vegetable)
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley Instructions
- Sauté the onion and garlic in butter and oil in a frypan. Add the rice and cook, stirring for 1 minute. Stir in the pumpkin and mushrooms.
- Once combined add 1 cup of the hot stock and cook at a gentle simmer, stirring frequently until the liquid is almost all absorbed. Add stock one cup at a time until the stock is all absorbed and the rice is tender. This takes about 20 minutes.
- Remove from heat and stir in the parmesan cheese and parsley. Season to taste.