Mushroom And Pumpkin Risotto
User Reviews
4.7
105 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
4
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Calories
404 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom And Pumpkin Risotto
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Celebrate fall with this healthy, creamy and SO delicious Mushroom Pumpkin Risotto! It's easy to make and great for vegetarian weeknight dinner.
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Ingredients
- 5 oz Shiitake mushrooms (see the notes)* stems removed, caps thinly sliced
- 4 tablespoon olive oil divided
- 2 cloves garlic finely minced
- ¾ c pumpkin puree
- 3-4 c vegetable broth
- 1 c arborio rice
- ½ c Vegan Parmesan Cheese grated
- 1 shallot minced
- ¾ teaspoon salt divided
- ¼ teaspoon pepper
- 4 tbsp Italian parsley chopped
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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 ¼ teaspoon 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 stirring constantly for a few minutes. Pour two cups of pumpkin broth into the rice, add the remaining ½ teaspoon 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. If needed, you may want to add another a cup or two of broth.
- 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!
Notes
- Pumpkin puree. You can use store-bought pumpkin puree. However, if you have the time, homemade puree will give your risotto a fresher, more authentic pumpkin flavor.
- Mushrooms. You can also make this Pumpkin Puree Risotto with other types of mushrooms. But just make sure to choose the most flavorful ones: Oyster mushrooms, Porcini, and Chanterelle are all great choices.
- Broth. When cooking the Arborio rice, add the pumpkin broth gradually. This allows the rice to absorb the liquid and become creamy.
- Storage. I recommend consuming dishes containing mushrooms on the same day they are cooked. But if you really want to store some leftovers, you can store them in an airtight container in the fridge for up to two days.
- I don’t recommend freezing this risotto dish, as it can greatly alter the consistency and texture of the dish.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
49.6g
(17%)
Protein
12.2g
(24%)
Fat
17.8g
(27%)
Saturated Fat
3.5g
(18%)
Cholesterol
9mg
(3%)
Sodium
1218mg
(51%)
Potassium
380mg
(11%)
Fiber
3.6g
(14%)
Sugar
3.4g
(7%)
Calcium
110mg
(11%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 49.6g | 17% |
| Protein | 12.2g | 24% |
| Fat | 17.8g | 27% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 9mg | 3% |
| Sodium | 1218mg | 51% |
| Potassium | 380mg | 8% |
| Fiber | 3.6g | 14% |
| Sugar | 3.4g | 7% |
| Calcium | 110mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
105 reviews
Excellent
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