- Finely chop the garlic and the onion. Melt butter in a thick-bottomed pan and gently fry the onion and garlic. Do not allow the onion and garlic to turn brown, but glassy.
- Add the risotto rice and slightly increase the heat. Stir well so that it is hot, but not fried. Add the wine after a minute and stir well until all the moisture has evaporated.
- Add half a liter of boiling water and crumble the stock cube. Mix the leaves of the thyme and stir again so that the whole is mixed well.
- Turn down the heat and let it simmer, stirring occasionally through the mixture. Add extra water when the water is fully absorbed, but the rice is not yet cooked (because all the broth is already in the rice, you have no risk in this way that the risotto is too salty or too bland, and you can use the better check).
- Prepare the pumpkin burger according to the method of preparation on the packaging.
- Meanwhile, clean the chanterelles with a brush and cut large ones in half. Heat some olive oil in another pan and fry the mushrooms on a high heat until they are golden brown.
- Is the risotto cooked? Then stir in half of the chanterelles with the most of the pecorino cheese. Serve the risotto on a plate and scoop the remaining chanterelles over it. Season with salt, pepper and the remaining sheep cheese.
Tip: Serve the risotto with a simple green salad (eg cucumber with vinaigrette) for some extra vegetables.