Pumpkin Risotto
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!
Ingredients
- 6 cups6 cups6 cups Vegetable Broth, or Chicken Broth
- 1 cup1 cup1 cup Pumpkin Purée
- 1 cup1 cup1 cup Baby Bella Mushrooms, diced
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter
- 1 whole1 whole1 whole Shallot, diced
- 1 tsp1 tsp1 tsp Salt
- 1.5 cups1.5 cups1.5 cups Arborio Rice
- 1 tsp1 tsp1 tsp White Wine Vinegar
- .5 cup.5 cup.5 cup Parmesan Cheese
- .25 tsp.25 tsp.25 tsp ground Nutmeg
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 1 bunch1 bunch1 bunch Parsley, chopped for garnish
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Process
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!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free GAPS Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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