Pumpkin risotto with mushrooms

02536 PUMPKIN RISOTTO with MUSHROOMS INGREDIENTS for 4 PERSONS: 200 g of rice, 250 g pumpkin, 250 g mushrooms in season, 100 ml of dry white wine, a nut for vegetable broth, onion, 2 cloves of garlic, 25 g butter, 25 g Parmesan cheese, olive oil, salt and pepper. Fry the chopped onion and garlic cloves in a pan with a little oil over a low heat until they brown slightly. Add the mushrooms and cook until they absorbed all their water. Add the diced squash, stir and season with salt and black pepper. Add rice, stir and let it soak for a few minutes in the dressing. Melt the nut for vegetable broth in 750 ml of hot water, pour the broth into the Pan and cook over low heat for 15-20 minutes. Remove the Pan from heat, add butter and Parmesan cheese, stir it with a spoon and let rest for a few minutes before serving.