Pumpkin and Mushroom Risotto

Approx. 45 min
Mixed HerbsTo Taste
Pumpkin (diced)330 g
Chicken Stock500 ml
Butter2 tbsp
Onions (diced)1/3 pc
Risotto Rice300 g
Parmesan CheeseTo Taste
Mixed Mushrooms150 g
Cream100 ml
Olive OilTo Taste
SaltTo Taste
PepperTo Taste
White WineTo Taste
Steam the diced pumpkin using the 2-in-1 Steam Oven unitl fully cooked. Set aside.
Saute the shredded onions, mixed mushrooms and risotto rice with white wine and olive oil using the Automatic IH Stir Fryer. Add chicken stock gradually during the process.
When the risotto rice is about 80% cooked, put in cream, cheese, butter, pumpkin, salt and pepper. Stir well.
Put the risotto rice onto a plate when the ingredients are fully cooked. Sprinke mixed herbs on top. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference