|300 g||Hokkaido pumpkin|
|200 g||chanterelle mushrooms (fresh or frozen and thawed)|
|2 tbsp||olive oil (divided)|
|100 g||Parmesan cheese|
|350 g||Arborio rice|
|120 ml||white wine|
|750 ml||vegetable broth|
|60 g||unsalted butter|
|Parmesan cheese for serving|
Toast the hazelnuts for approx. 2 min. in a large frying pan, without using oil, over medium heat. Stir constantly until the nuts are fragrant. Remove hazelnuts from pan, chop roughly, and set aside.
In the same frying pan, heat half the olive oil over medium heat and cook the chanterelle mushrooms, stirring gently, for approx. 1 min. or until al dente. Season with salt and pepper. Set aside.
Chop the pumpkin. Peel and finely chop the onion. Finely chop the chives and set aside. Grate Parmesan cheese and set aside.
In a large pot, heat the remaining olive oil over medium heat and cook the onion for approx. 5 min. or until soft, but not brown. Add the rice and cook for approx. 2 - 3 min., then stir in the pumpkin and cook for approx. 1 min. more. Add the white wine, bring to a quick boil, and cook until the wine is almost all gone. Add the vegtable broth, reduce the heat to low and cook, covered, for approx. 15 min. or until rice is al dente and all the liquid is absorbed. Stir in the butter and Parmesan cheese, and season with salt and pepper to taste.
Divide the risotto between plates or bowls and arrange the chanterelles on top. Sprinkle with the hazelnuts, chives, and additional Parmesan cheese. Season to taste with salt and pepper. Enjoy!