Pumpkin & Mushroom Risotto 🌿 Low Stir, The Ferron Way

🇮🇹 For a quick delicious risotto, use Ferron Carnaroli rice, made by 5 generations of the The Ferron Family in Italy. It doesn't need washing, hardly any stirring and it's free of pesticides. 

You can always change up your vegetables depending on what's in season or what you are feeling like. The method for the base can remain the same and you can always add cooked chicken to it at the end, for a more substantial meal. 

Ingredients- Serves about 5-6 people

Base:

• 2 tbsp extra virgin olive oil (EVOO)

• 1 medium onion, finely chopped

• 2 cloves garlic, finely minced

• 2 cups Ferron Carnaroli rice

• 250 ml dry white wine (1 cup)

• 4-4.5 cups chicken or vegetable stock, kept hot

Vegetables:

• 1 kg Jap pumpkin, peeled & cubed (1.5 cm)

• 400 g fresh mushrooms (e.g., Swiss brown, cremini), sliced

• 10 g dried porcini mushrooms, soaked in 1 cup warm water for at least 30 mins
  (strain and reserve the soaking liquid)

To Finish:

• 50 g cold unsalted butter, cubed

• A few sprigs thyme (leaves only)

• ½ bunch parsley, finely chopped

• Salt and freshly cracked black pepper

• Grated Parmesan cheese (to taste + more for serving)

• Optional: a drizzle of balsamic reduction

• Optional: shredded leftover roast chicken

Method

1. Roast the Pumpkin:

   • Preheat oven to 190°C (375°F).

   • Toss pumpkin in olive oil and a pinch of salt.

   • Roast for 20–25 mins, until golden at the edges but not falling apart.

2. Cook the Mushrooms:

   • In a large pan, sauté fresh mushrooms over medium-high heat dry (no oil) until their liquid evaporates.

   • Add a drizzle of EVOO, thyme leaves, salt, and pepper. Stir in chopped, rehydrated porcini mushrooms.

   • Cook a few more minutes, then set aside. 

3. Start the Risotto:

   • In a heavy-bottomed pot, heat 2 tbsp EVOO over medium heat.

   • Add chopped onion, cook gently until translucent. Add garlic and cook 30 seconds.

   • Stir in the Ferron rice and toast for 1–2 mins until it smells slightly nutty.

   • Deglaze with white wine and cook until evaporated.

4. Add Liquids (No-Stir Method):

   • Add the strained porcini liquid and 3 cups hot stock all at once. Stir just once.

   • Cover with a tight-fitting lid, reduce heat to very low, and simmer undisturbed for 14 minutes.

5. Check and Finish:

   • After 14 minutes, uncover. Taste the rice — it should be nearly al dente and most liquid absorbed.

   • If needed, add up to 1–1.5 cups more hot stock and gently stir.

   • Fold in roasted pumpkin, cooked mushrooms, butter, parsley, and Parmesan.

   • Adjust seasoning with salt and pepper. Stir gently to combine and let rest covered for 2 minutes.

6. Serve:

   • Plate in warm bowls. Finish with more Parmesan and an optional drizzle of balsamic reduction.

   • Add chicken now if using, warmed through in the final stir.