A tricky dish to master, but a flavorful side dish option or main dish entree for vegetarians to enjoy the seasonal flavor of pumpkin.
Total Time: 40 Minutes (Prep - 10 Minutes / Cook - 30 Minutes)
Servings: 4
Ingredients
5 oz Shiitake mushrooms (or mushroom of your choice), stems removed and caps thinly sliced
4 tbsp olive oil, divided
2 cloves garlic, finely minced
3/4 cup pumpkin puree
3 cup vegetable broth
1 cup Arborio rice
1/2 cup Parmesan cheese, grated
1 shallot, minced
3/4 teaspoon salt, divided
1/4 teaspoon pepper
4 tablespoon Italian parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a medium skillet and over medium heat. Add mushrooms and sauté them until mushrooms begin to brown, about 5-7 minutes. Season with 1/4 tsp of salt, add 1 minced garlic and cook for 30 more seconds. Remove pan from the heat and transfer mushrooms to a clean bowl.
In a large bowl whisk together warm vegetable broth and pumpkin puree and set the bowl next to the pan.
Wipe the pan and put it back on heat. Add 2 tablespoons of oil and sauté shallots for 3-5 minutes until translucent. Add the remaining clove of garlic and cook for 30 more seconds.
Stir in Arborio rice and toast rice, stirring constantly for a few minutes. Pour two cups of pumpkin broth into the rice, add the remaining 1/2 tsp of salt, pepper, give everything a stir and simmer on a medium low heat until rice absorbs all liquid. Continue adding broth, 1-2 ladles at a time until rice is fully cooked.
Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat.
Arrange risotto among serving bowls. Top with sautéed Shiitake, sprinkle with more Parmesan cheese if you like and some chopped parsley. Serve immediately!
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