Jasberry Pumpkin Risotto

Ingredients

• 1 Cup raw Jasberry rice
• 2 Tablespoons olive oil
• 3-4 cloves of garlic, minced About
• 50g chopped green onions
• 5 cups of mashed pumpkin
• 1 Big onigiri mushroom or two champignon mushrooms, cut into cubes
• ½ Cup dry white wine
• 1 cup Parmesan cheese, finely shredded
• 2 cups of vegetable broth
• A pinch of nutmeg
• A pinch of cinnamon
• A pinch of salt
• A pinch of black pepper

Instructions

• Peel and cut the pumpkin into cubes, cook until soften, mash, measure about 1.5 cups, set aside.
• Heat up a non-stick pan (with lid).
• Add olive oil into the preheated pan.
• Saute onions and garlic until golden brown.
• Add raw Jasberry rice and stir for about three minutes.
• Mix in mushrooms.
• Mix in wine and stir intermittently until wine evaporates completely.
• Add vegetable broth slowly.
• Add in black pepper, salt, nutmeg and cook on high heat until the mixture starts boiling.
• Lower heat to medium and cover pan. Let it simmer for about 20-30 minutes until Jasberry rice is soft.
• Mix in pumpkin puree and cinnamon and stir.
• Lower the heat and add in most of the cheese, leave some for garnish.
• Stir well and serve.
• Garnish with leftover cheese and black pepper to taste