Risotto is definitely the sort of dish that requires time and attention, but the results are oh so worth it! My hearty pumpkin risotto with mushrooms and parmesan cheese make for the perfect winter meal or thanksgiving side dish! The flavors that come together from a slow cook, plus the addition of shallot, mushroom, and nutmeg, give a beautiful earthiness to this pumpkin risotto as well!
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6
Ingredients:
6 cups Chicken or Vegetable Broth
1 cup Canned Pumpkin Puree
1 cup Petite Baby Bella Mushrooms, diced
3 tablespoons Butter, unsalted
1 Shallot, diced
1 tsp Salt
1 ½ cups Arborio Rice
1 tsp White Wine Vinegar
1/2 cup Parmesan Cheese
1/4 tsp Nutmeg
½ tsp Ground Black Pepper
Fresh parsley for garnish
Place a medium saucepan on the stove over medium heat. Pour in broth and pumpkin puree, whisking to combine. Let mixture simmer.
In a larger pan, melt butter and cook down the diced shallot and mushroom for 2-3 minutes. Season with salt and then add in the rice. After a minute, mix in the white wine vinegar.
Gradually ladle in the broth-pumpkin mixture. You will add in a ladle-full of the broth, stir the rice, and let the liquid evaporate. Repeat those steps until all the broth has been added in and the rice is cooked. The consistency will be slightly creamy and the rice will have some bit to it.
Once you are finished cooking the risotto, mix in the nutmeg, black pepper, and parmesan cheese.
Garnish with fresh parsley and serve!
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