Pumpkin Risotto With Truffles And Mushrooms

• olive oil to taste
• 1/2 onion
• 1 cup mushrooms
• 1 slice pumpkin cubed
• 1 glass white wine
• 1 3/4 cups risotto with truffle, or risotto
• 4 1/4 cups vegetable broth
• 4 3/4 tablespoons grated Parmesan cheese
• butter to taste
• salt to taste
• pepper to taste

1. Heat a large saucepan with a little olive oil, and add finely chopped onion.
2. Brown the onion, adding a little bit of water if necessary.
3. Then add the mushrooms, pumpkin, and white wine.
4. Cook until the pumpkin is tender.
5. Add the rice, and stir so that the ingredients are well mixed.
6. Bring to boil a liter of water with a vegetable bouillon cube.
7. Slowly add the broth to the risotto mixture, 1 cup at a time, without covering all the rice, and stir until it completely evaporates. Do this until there is no more broth, or until the rice is cooked, 25 minutes at the most.
8. Finally, when it's well cooked and creamy, add the butter and Parmesan, mix well, and while it's still very hot, serve.

olive oil, onion, mushrooms, pumpkin, glass white wine, truffle, vegetable broth, parmesan cheese, butter, salt, pepper

Taken from www.yummly.com/recipe/Pumpkin-Risotto-with-Truffles-and-Mushrooms-898094 (may not work)