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Recipe courtesy of Food Network Kitchen

Wild Mushroom and Pumpkin Risotto

  • Yield: 2 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 2 servings
    Calories
    538
    Total Fat
    9
    Saturated Fat
    1
    Carbohydrates
    101
    Dietary Fiber
    7
    Sugar
    10
    Protein
    15
    Cholesterol
    10
    Sodium
    2005
  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
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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

  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

Categories:

Risotto Recipes Rice Recipes Grain Recipes Mushroom Pumpkin Fruit Main Dish Fall Sauteing Recipes Gluten Free

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3 Reviews
Add Your Review

Casey L.

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!

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