Recipe for Autumn Vegetable and Chestnut Risotto

Preparation of the vegetables In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they are translucent.

Cooking the vegetables Add the diced carrots, pumpkin, and mushrooms. Sauté for about 5 minutes until the vegetables begin to soften.

Add the rice. Add the rice to the pan and stir well so that it is coated with oil and spices. Let cook for 2-3 minutes until the rice becomes slightly translucent.

Deglaze. Pour the white wine into the pan and let it cook until almost completely evaporated.

Cooking the risotto Add a ladle of hot vegetable broth and stir constantly until the liquid is absorbed. Repeat this process by adding the broth one ladle at a time, stirring regularly, for about 18-20 minutes, or until the rice is creamy and tender.

Add the chestnuts. Stir the cooked chestnuts into the risotto. Mix well.

Finalization Remove the pan from the heat, add the butter and grated cheese. Mix well until the risotto is creamy. Season with salt and pepper to taste. Garnish with parsley and serve immediately.