Ingredients:

350 g butternut squash (peeled and seeded)

200 g shiitake mushrooms

1 onion (small/medium)

3 cloves of garlic

2 tablespoons olive oil

1 tablespoon butter (12 g)

300 g arborio rice

800 ml vegetable stock

60 ml red wine

25 g freshly grated parmesan

1 pinch of nutmeg

1 pinch of pepper

Coriander, chopped to taste

1 teaspoon aged balsamic vinegar, for serving

Instructions

Cut the shiitake mushrooms into slices. Chop 1 clove of minced garlic. In a frying pan, sauté the shiitake mushrooms and garlic until golden brown (5 minutes).

Peel and remove the seeds from the butternut squash. Cut into relatively small cubes. Peel and cut the onion and garlic into relatively small cubes.

Heat the oil and butter in a medium saucepan over medium heat, then add the onion. Cook for about 5 minutes until the onion softens, but make sure it doesn’t brown.

Add the garlic and pumpkin and cook for a few more minutes until the onion softens (about 8 more minutes). Mash the pumpkin until it becomes a puree.

Add the red wine and sauté over high heat until the alcohol evaporates.

Add the rice and cook, adding a little broth, enough to cover the rice. Continue adding a little more broth, stirring occasionally.

When the rice is cooked and the broth has been absorbed, add the shiitake mushrooms, parmesan, nutmeg and pepper. Serve with a little vinegar, some parmesan shavings and chopped coriander.