Pumpkin Risotto (Edit recipe)

Risotto is definitely the sort of dish that requires time and attention, but the results are oh so worth it! My hearty pumpkin risotto with mushrooms and parmesan cheese make for the perfect winter meal or thanksgiving side dish! The flavors that come together from a slow cook, plus the addition of shallot, mushroom, and nutmeg, give a beautiful earthiness to this pumpkin risotto as well!

10 minutes

30 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	279
Fat:	7 g
Carbohydrates:	45 g
Protein:	11 g
Cholesterol:	20 g
Sodium:	1237 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 6

Ingredients

6 cups Vegetable Broth, or Chicken Broth
1 cup Pumpkin Purée
1 cup Baby Bella Mushrooms, diced
3 Tbsp Unsalted Butter
1 whole Shallot, diced
1 tsp Salt
1.5 cups Arborio Rice
1 tsp White Wine Vinegar
.5 cup Parmesan Cheese
.25 tsp ground Nutmeg
0.5 tsp Black Pepper
1 bunch Parsley, chopped for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place a medium saucepan on the stove over medium heat. Pour in broth and pumpkin puree, whisking to combine. Let mixture simmer.
In a larger pan, melt butter and cook down the diced shallot and mushroom for 2-3 minutes. Season with salt and then add in the rice. After a minute, mix in the white wine vinegar.
Gradually ladle in the broth-pumpkin mixture. You will add in a ladle-full of the broth, stir the rice, and let the liquid evaporate. Repeat those steps until all the broth has been added in and the rice is cooked. The consistency will be slightly creamy and the rice will have some bit to it.
Once you are finished cooking the risotto, mix in the nutmeg, black pepper, and parmesan cheese.
Garnish with fresh parsley and serve!