Pumpkin Puree
Garlic
Onion
Sage
Mushrooms
Veg Stock
Butter
Olive oil
Wine
Parmesan
Risotto rice
Salt
Balsamic
Pepper
Stove: Pour in the stock little by little. Simmer for around 20 minutes. Instant Pot: Pour in the stock and set the Instant Pot to cook for 2 minutes at high pressure.
Fry the mushrooms for a few minutes until they begin to brown and set them aside. Then fry the sage leaves for a few minutes until they become crispy.