How to make
Put the saffron in 3-4 tbsp warm broth and leave it for 5 min. In the meantime, heat the olive oil in a large pan and braise the onions and garlic. Add the 2 types of rice and saute for 2-3 min.
Pour in the broth, pumpkin and saffron, stir, bring to a boil and lower the heat to a minimum. Put a lid on and saute for 15 min. Then add the sliced carrots, pepper, tomatoes, salt and black pepper.
Put the lid back on and saute another 5 min. Finally add the mushrooms and saute for several minutes until they're ready. Serve right away.
