Pumpkin Risotto with Chestnut Mushrooms, Arugula and Parmesan

A delicious mushroom dish for any occasion!

Sauté the risotto rice in half butter half oil and gradually add the water while stirring until it is cooked but still al dente after about 20 min – season with salt in between and add the turmeric at the end of the cooking time.

Cut the pumpkin into eighths, remove the seeds and peel, cut into slices and sauté in olive oil for about 10 min. Two minutes before the end of the cooking time, add the sliced chestnut mushrooms and coarsely chop the arugula.

Finally, rub the Parmesan cheese into the risotto and mix everything together.

Pinot gris.

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