Description
A luscious, creamy risotto infused with earthy mushrooms and pumpkin purée — cozy and elegant for any fall meal.
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
Rice and Liquids
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 3 cups warm vegetable or chicken broth
Add-ins
- 1 cup pumpkin purée
- 1 cup sliced mushrooms
- ½ cup grated Parmesan
- Salt & pepper to taste
Instructions
- Heat fat: Heat oil and butter in a large skillet over medium heat until melted and hot.
- Sauté aromatics and mushrooms: Add finely chopped onion and minced garlic; cook until translucent. Then add sliced mushrooms and cook for 5 minutes or until tender and fragrant.
- Toast rice: Stir in Arborio rice and toast it for about 1 minute, stirring constantly to lightly coat the grains with fat.
- Add wine: Pour in the dry white wine (if using) and stir until it has been fully absorbed by the rice.
- Gradually add broth: Begin adding warm vegetable or chicken broth ½ cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next, until the rice is tender and creamy, about 20-25 minutes.
- Incorporate pumpkin and cheese: Stir in pumpkin purée and grated Parmesan cheese until well combined and creamy.
- Season and serve: Season with salt and pepper to taste. Serve the risotto warm, optionally garnished with sautéed sage leaves for extra flavor.
Notes
- For extra flavor, add a pinch of nutmeg to the risotto during the final stirring step.
- Top the risotto with sage leaves sautéed in butter for a fragrant, elegant touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
