Preparation
Preparing the risotto:
If necessary, peel, wash and cut all the vegetables into small pieces.
Cook them in a pressure cooker with water and salt.
Drain some of the stock and set aside to use in making the risotto (set aside at least three times the amount of rice). You could make a vegetable soup with the remaining stock.
Preparing the risotto:
Peel the pumpkin, wash it and cut it into small pieces.
Pour 1 tablespoon of olive oil into a non-stick pan. When hot, add 100g of pumpkin and cook until softened, for about 5 minutes. Remove from the heat, add the coconut milk, season with pepper and blend with a hand blender to obtain a cream with a homogeneous texture. Set aside.
Peel, wash and chop the onion. Put it, along with 3 tablespoons of olive oil, in a non-stick frying pan and when it's translucent add the remaining pumpkin, the peas and the rice. Mix all the ingredients together and add the wine. Mix well. When the wine starts to evaporate, add a little of the vegetable stock to cover the rice. Season with salt, stir regularly and when it absorbs, add a little of the stock again (covering the rice). Cook the rice over a low heat and repeat this operation until the rice is cooked (for about 45 minutes).
While you're cooking the risotto, prepare the mushrooms. Wash and cook them in a non-stick frying pan for about 5 minutes with 1 tablespoon of olive oil and the chopped garlic clove. Season with salt and pepper.
About 5 minutes before the end of the risotto, add the pumpkin cream and mix it in. At the end, check the seasoning and add the chives, to taste.
Serve the risotto with the mushrooms.
