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Wild Mushroom and Pumpkin Risotto Recipe

Wild Mushroom and Pumpkin Risotto

Recipe Courtesy of Ming Tsai

Show: East Meets West With Ming TsaiEpisode: Risotto--Biscotto

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (1)

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Total Reviews: 1

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  • on November 02, 2008

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    I loved this recipe. It was delicious, filling, and healthy. The diced pumpkin gives it a nice sweetness to it.

    My only complaint is that two of the mushrooms are not in season. Since this recipe uses pumpkin, I just assumed all the ingredients were available during autumn. However, morels and chanterelles are not really available in the fall. I used oyster mushrooms in place of the chanterelles and crimini in place of the morels. Shiitakes were available, though. The risotto using the substitute mushrooms came out just fine--plus, they substitute mushrooms I used were far less expensive than the price of morels and chanterelles (fresh and dried.

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