Pumpkin Mushroom Risotto with Bone Marrow Soup
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Pumpkin Mushroom Risotto with Bone Marrow Soup
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Comforting Pumpkin mushroom risotto is made with short grain rice and bone marrow soup stock. Easy and delicious!
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Ingredients
- 3/4 cup arborio rice or short grain rice
- 3 cups bone marrow stock
- 1 cup water
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 1 clove garlic minced
- 8 oz cremini mushroom
- 1/3 lb pumpkin chopped
- 1/3 cup Parmesan Cheese grated
- 2 tablespoon heavy cream
- 2 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- If you are using Asian short grain rice, soak them in water for 20 minutes and drain. Set aside.
- Mix bone marrow stock and water in a pot and let it simmer over low heat.
- In a deep skillet, saute onion and garlic in olive oil until translucent. Add the rice and continue to saute for 1 minutes. Add the pumpkin and mushrooms and stir. Add 3-4 ladle of stock to the skillet and cook over medium low heat stirring constantly. When the rice seems dry, add more stock stirring constantly. Repeat the process until the rice and pumpkins are tender.
- Add the cream and cheese at the end, stir. Season with salt and pepper. Sprinkle with fresh parsley, and serve warm.
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