A delicious way to head into the weekend! Listen, I get it, risotto can feel intimidating but it’s easier than you might think. It does take a bit of time and patience but it’s not difficult at all. Perfect for a date night at home with a nice glass of wine.
Pumpkin Mushroom Risotto
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth
- ¾ cup pumpkin purée
- 4 oz cremini mushrooms stems removed and sliced
- ½ yellow onion thinly sliced
- ½ shallot thinly sliced
- 2 cloves garlic diced
- ¼ cup grated Parmesan cheese plus more for serving
- 2 Tbsp unsalted butter
- Olive or avocado oil
- Kosher salt
- Chopped parsley for serving
- In a large saucepan over medium heat, whisk together broth and pumpkin puree. Cover and keep hot until ready to use.
- Add 1 tablespoon butter to a large, high sided skillet over medium heat. When butter is foamy, add onions and shallots and sauté until they start to brown, 5-7 minutes. Add garlic and ½ teaspoon salt and cook for another minute until garlic is fragrant. Remove mixture to a plate or bowl and heat 1 tablespoon butter and 1 tablespoon olive or avocado oil in the skillet. Add sliced mushrooms, stirring to coat with butter and oil, and sauté for 4-6 minutes, until mushrooms are browned. Add back in onion mixture and stir in Arborio rice. Cook for 3-4 minutes so rice can toast slightly.
- Carefully pour in 1 cup of pumpkin broth (I like to dip a heat-proof measuring cup into the broth for a cleaner transfer). Season with another ½ teaspoon of salt and ¼ teaspoon pepper. Simmer over medium low until rice absorbs the liquid, stirring and scraping the bottom of the pan frequently. Continue adding broth, a cup or two at a time, letting the rice fully absorb the liquid in between each addition, until rice is fully cooked.
- Stir in Parmesan cheese. Taste risotto and adjust salt and pepper if needed. Serve with extra Parmesan and parsley.