Ingredients
Units
Scale
For the Risotto
- 4 1/2 cups Vegetable Stock
- 1 Tbsp Olive Oil
- 1/4 cup chopped Shallot
- 1 1/2 cups Arborio Rice
- 1/4 cup Dry White Wine
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 1 1/2 cups Pumpkin Puree
- 2 Tbsp Unsalted Butter
- 1/3 cup shaved or grated Parmesan Cheese
For The Mushrooms
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 3 cups fresh Mushrooms (Chanterelle, Oyster, King Trumpet, Shiitake, Cremini, or Portabella)
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1 tsp chopped Fresh Rosemary
- 2 tsp fresh Thyme
Instructions
- In a large saucepan, heat the vegetable stock on medium to medium high heat until it comes to a gentle simmer. Once simmering, turn the heat down a little to keep it warm.
- Next, saute the mushrooms. Heat a large nonstick skillet on medium high heat. Add 1 tbsp of olive oil and 1 tbsp of unsalted butter to the pan.
- Add the 3 cups of mushrooms, 1/4 tsp salt, 1/8 tsp of black pepper, 2 tsp of fresh thyme and 1 tsp of fresh rosemary to the skillet and saute the mushrooms for about 5 minutes, until they begin to brown and shrink up a bit. Set aside on a plate or in a bowl while you cook the risotto.
- To cook the risotto, heat a large Dutch oven on medium high heat. While it heats up, chop the 1/4 cup of shallot.
- Add 1 tbsp of olive oil and the shallot to the dutch oven, and cook the shallot until translucent but not browned.
- Add the 1 1/2 cups of Arborio rice and use a wooden spoon or bamboo spatula to stir the rice and toast it slightly, about 3 minutes.
- Add the 1/4 cup of dry white wine, the 2 tsp of salt, and 1/2 tsp of black pepper and stir.
- Cook for about 2 minutes until the wine has begun to reduce.
- Using a large soup ladle, add one ladleful of vegetable stock to the rice mixture, and stir until the liquid is reduced.
- Using one ladleful at a time, slowly add vegetable stock to the rice, stirring well between each addition. As you do this, you will notice the rice starting to get creamy. As you add stock and stir, watch that the heat is not so hot that the liquid is reducing too quickly between each addition, and not so low that the stock won't reduce. You may have to adjust the heat up or down a little as you work.
- Continue the process until all of the stock is gone, and your risotto is creamy enough to coat the back of a wooden spoon. This could take anywhere from 30 to 40 minutes.
- Next, stir in the 2 tbsp of unsalted butter and 1/3 cup of parmesan cheese and stir until they are incorporated.
- Add the 1 1/2 cups of pumpkin puree and stir.
- Lastly, add the cooked mushrooms and stir them into the risotto. The risotto's residual heat will warm the mushrooms back up. Spoon into big bowls and enjoy!
Notes
If you don't have any pumpkin puree, you can substitute butternut squash.
To make pumpkin puree yourself instead of using canned, please see my recipe for Make Your Own Pumpkin Puree.
You can use the same pot to saute the mushrooms that you use to cook the risotto if you don't want to clean a second pan. Simply Cook the mushrooms as directed in the pan you're using for the risotto, and after you have removed the mushrooms to a plate or bowl, proceed with the risotto.
I used a mixture of Chanterelles, King Trumpet, and Oyster. You are by no means limited to these varieties. Try Porcini, Cremini, or chopped Portobello mushrooms as well. For the best flavor, use fresh mushrooms not canned.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 40 minutes
- Category: Main Dishes and Sandwiches
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 361
- Sugar: 8
- Sodium: 2217
- Fat: 19
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 9
- Cholesterol: 30