Mixed grain risotto with mushrooms

1. Peel and dice finely the onion and garlic and add to the pot. Clean the mushrooms with a brush or cloth and cut into bite-sized pieces, depending on the size. Peel and core the pumpkin and cut it into small cubes.

2. Heat the pot on highest level up to the roasting window, then switch to a low level. Add the grain mix and roast briefly, deglaze with wine and reduce while stirring. Add the broth, stir, cover with the Secuquick softline, and close.

3. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 20 minutes in the soft area. Finely chop the parsley.

4. In the meantime, add the pumpkin cubes dripping wet to the pot. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 3 minutes in the vegetable area. Remove the pumpkin cubes and keep warm.

5. Add butter to the pan and heat on highest level. As soon as the butter begins to foam, add the mushrooms to the pan and roast on a medium level for approx. 10 minutes, stirring occasionally.

6. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.

7. Mix the pumpkin cubes and half of the Pecorino into the risotto, season to taste and plate with the mushrooms. Garnish with parsley and the rest of the Pecorino and serve.