6 cups chicken broth or vegetable broth
1 cup pumpkin puree
½ cup Chopped Shiitake mushrooms
1/2 cup crimini mushrooms
1 tablespoons olive oil
1/2 Medium onion, chopped
2 garlic cloves, minced
1 cups Arborio rice
1 cup Dry Champagne
1/2 cup aged grated Parmesan(I used parmesan thats aged 10 months)
freshly ground black pepper
1/2 cup of bell peppers(optional-I used them for more vegetables)
1/4 cup ground almonds
1.In a Large pan heat 1 tablespoon of olive oil and add garlic and saute for half minute.
7.Add 1 cup of broth and keep stirring until all the liquid is absorbed. Repeat the process by adding 1 cup broth and stirring until the liquid is absorbed.
If your risotto is not cooked after using all the broth, continue to add warm water or broth until you achieve the desired consistency.
For an ideal risotto,the key is the rice has to absorb the liquid at a slow pace to become tender and creamy,so adding 1 cup at a time broth is important.