Mushroom and Pumpkin Risotto

For a satisfying and comforting dish, look no further than my mushroom and pumpkin risotto. This meal feels luxurious but it’s an easy dish that I love to whip out when I need an impressive, yet cozy meal. This risotto is full of autumnal goodness with delicious spices, savory mushrooms and sweet Fall pumpkin. Enjoy! 

Mushroom and Pumpkin Risotto

For a satisfying and comforting dish, look no further than my mushroom and pumpkin risotto. This meal feels luxurious but it’s an easy dish that I love to whip out when I need an impressive, yet cozy meal. This risotto is full of autumnal goodness with delicious spices, savory mushrooms and sweet Fall pumpkin. Enjoy! 

Ingredients
  

  • 5 oz shiitake or oyster mushrooms
  • 4 tbsp olive oil
  • 3 cloves garlic minced
  • 3/4 cup pumpkin puree
  • 3 cups vegetable broth
  • 1 cup Arborio rice
  • 1 shallot minced
  • Parsley for garnish
  • Salt and pepper to taste

Instructions
 

  • In a skillet over medium heat, heat half the olive oil. Add washed, stemmed and sliced mushrooms and sauté until brown (about 5-7 minutes). Season well with salt and 1 clove of minced garlic. Once browned and seasoned, remove mushrooms from skillet and set aside.
  • In a bowl, whisk together the vegetable broth and pumpkin puree. If it’s not whisking well, I recommend heating it up a bit. Set aside.
  • Put the pan back on heat and sauté the minced shallot for 3-5 minutes in some olive oil. Stir in rice and toast it until it's browned, stirring consistently for a few minutes.
  • Pour in two cups of the pumpkin broth into the rice and simmer until the rice absorbs the liquid.
  • Continue adding in broth (1 or 2 ladles at a time) until the rice is cooked and starchy.
  • Stir in the sautéed mushrooms and adjust seasoning as necessary.
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Fall Pumpkin and Veggie Chili
Mushroom and Pumpkin Risotto