Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1/4 pound shiitake mushrooms, stemmed and sliced
- 1/4 pound white mushrooms, trimmed and sliced
- 1 cup unsweetened packed pumpkin
- 1 cup arborio rice
- 4 cups canned chicken stock
- Nutmeg
- Salt
- Pepper
Directions
Heat oil in saucepan and cook onions until tender. Stir in garlic and thyme. Stir in mushrooms and cook until golden. Add in rice and cook for 1 minute. Add in pumpkin and stir to coat. Add one cup of stock and stir until absorbed then add second cup. Continue adding stock in this manner until all liquid is absorbed. Season with nutmeg and salt and pepper
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By tigerlilies
northern Maine
on October 05, 2010
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Tasty! I modified it a bit: added 1 tbsp grated gingerroot with the garlic, added a generous amount of freshly grated cinnamon and a handful of Parmesan at the end. I also left out the mushrooms, opting instead to roast them, with onions and a dash of port balsamic vinegar, and then serve them over top. The canned pumpkin makes the risotto even more creamy than it already would have been, but the end result didn't have much pumpkin flavor; next time, I'll roast and puree my own. Warm, creamy, satisfying, and definitely serves more than 2!
By jenruyle_5799396
Fort Collins, CO
on February 02, 2007
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it is so easy to substitute the chicken broth for vego. we thought it was great...
By mjades7845_5089779
Cloquet, MN
on October 28, 2006
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Why do people insist on putting chicken broth into otherwise vegetarian recipes. It is so easy to use a vegetable broth instead. I wish restaurants would do this to as most use chicken broth and then tell you it is vegetarian.
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