Mushroom and Pumpkin Risotto

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

1. 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.
2. 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.

3. 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.

4. Pour in two cups of the pumpkin broth into the rice and simmer until the rice absorbs the liquid.
5. Continue adding in broth (1 or 2 ladles at a time) until the rice is cooked and starchy.
6. Stir in the sautéed mushrooms and adjust seasoning as necessary.