Recipe courtesy of Food Network Kitchen

Wild Mushroom and Pumpkin Risotto

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  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 2 servings
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Ingredients

Directions

  1. 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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