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Pumpkin Risotto with Mushrooms

Author: Marinka
Comfort food season is in full swing. All things warm, huggable, hand- and heart warming, satisfying and delicious at the same time. This Pumpkin Risotto with Mushrooms does tick all these boxes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
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Servings: 2 people

Ingredients

  • 2 tablespoons butter
  • 1/4 onion
  • 1 garlic clove
  • 1 cup rice carnaroli or arborio
  • 1/4 cup white wine
  • 2 cups stock vegetable or chicken
  • 1/2 cup pumpkin puree
  • 3 cups mushrooms
  • 1 cup Parmesan cheese grated
  • salt and pepper
  • nutmeg optional
  • 1/2 tablespoon sage chopped

Instructions

  • Cut the bottom of the stem of the mushroom, wash and dry them. Slice them and set aside. (note1)
  • Warm the stock.
  • Heat 1 tablespoon of butter in a Dutch oven or high walled skillet and and saute the onion and the garlic until translucent.
  • Add the rice and stir until every grain is coated with the butter. Add the white wine and stir until all the wine is absorbed by the rice.
  • Now add the broth, ladle by ladle. Stir regularly until all the broth is absorbed by the rice as well. A risotto is done when the rice is soft and tender with just a little bite - al dente. (note 2)
  • This total process will take max. 30 minutes.
  • When you are getting close to the cooking time of the rice, start cooking the mushrooms.
  • In a skillet heat 1 tablespoon of butter on medium-high heat. Add the mushrooms and cook them until all the water is evaporated. (Note 3)
  • Finish the risotto by adding the pumpkin puree and the cheese. Stir gently and allow the cheese to melt. Add salt and pepper to taste and if you like, add some nutmeg for a slightly warmer effect.
  • Divide the risotto over 2 plates or bowls. Serve the mushrooms on top and garnish with sage.

Notes

  1. The best way to clean mushroom is to washing them. It is also a whole lot faster than brushing them clean. Pour water in a bowl, add all the mushrooms you need for your recipe and clean the, using your hands. Take the whole mushrooms out of the water and place them on a kitchen towel and pad them dry. Slice the mushrooms and again place them on a dry kitchen towel. If you do this just before you start cooking, the mushrooms will still be beautifully white (in case of button mushrooms) and not soggy.
  2. Warm the broth before adding it to the warm rice; it coaxes starch out of each grain and prevents overcooking. Cold broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.
  3. Cook mushroom in a skillet; a pan with a large surface area. You want to be able to spread the mushrooms out in a single layer to allow the moisture to evaporate quickly. How long you want to cook the mushrooms depends a little bit on your preference. You certainly want them to become nice and brown. You can cook until they are soft or you can go a step further and cook them until the edges are slightly crunchy. (this is my favorite way).

Nutrition

Calories: 735kcal | Carbohydrates: 91g | Protein: 30g | Fat: 25g | Saturated Fat: 15g | Sodium: 2093mg | Fiber: 4g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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