Pumpkin Mushroom Risotto

Mushroom Risotto is an Italian comfort food that has a nice creamy and nutty flavor to it.Its perfect for a date night paired with a glass of wine.With the halloween coming up and plenty of availability of pumpkins for the fall season

Preparation Time:40 minutes
Serving:2-3 people

6 cups chicken broth or vegetable broth
1 cup pumpkin puree
½ cup Chopped Shiitake mushrooms
1/2 cup crimini mushrooms
1 tablespoons olive oil
1/2 Medium onion, chopped
2 garlic cloves, minced
1 cups Arborio rice
1 cup Dry Champagne
1/2 cup aged grated Parmesan(I used parmesan thats aged 10 months)
freshly ground black pepper
1/2 cup of bell peppers(optional-I used them for more vegetables)
1/4 cup ground almonds

1.In a Large pan heat 1 tablespoon of olive oil and add garlic and saute for half minute.

2.Add the onions and saute for 1-2 minutes.
3.Add shiitake and crimini mushrooms and saute for 2-3 minutes.
4.Add the peppers and saute for 2-3 minutes

5.Add rice and saute for a minute.

6.Add the champagne and on medium heat keep stirring until all the liquid is absorbed.(my champagne was pink in color)

7.Add 1 cup of broth and keep stirring until all the liquid is absorbed. Repeat the process by adding 1 cup broth and stirring until the liquid is absorbed.

8.When you have added your last cup of broth,add the pumpkin puree and mix well,check your salt and pepper and while it’s still creamy as shown in image, add parmesan cheese and ground almonds and turn off the stove.

Serve Hot.
If your risotto is not cooked after using all the broth, continue to add warm water or broth until you achieve the desired consistency.
For an ideal risotto,the key is the rice has to absorb the liquid at a slow pace to become tender and creamy,so adding 1 cup at a time broth is important.

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