Pumpkin Mushroom Risotto - 2

Cooking Steps 1. Cut half of the pumpkin into small cubes, and steam the other half, then mash it with a spoon and set aside. 2. Heat a pan with butter, sauté minced garlic and diced onion until translucent and fragrant. 3. Add mushroom slices and stir-fry until colored and softened, then set aside. 4. In the same pan, add a little olive oil and stir-fry the pumpkin cubes. Add the washed raw rice and stir-fry with the pumpkin for about 1 to 2 minutes, allowing the rice grains to be coated with oil. 5. Gradually add broth (about one bowl each time), simmering over low heat and stirring occasionally to prevent sticking. Once the liquid is absorbed by the rice, add the next ladle of broth. 6. When the rice is cooked to your desired doneness, add the prepared pumpkin puree and sautéed mushrooms. 7. Season with salt, black pepper, and Italian herbs, then stir evenly until the sauce thickens and reduces. It's ready to serve.