Pumpkin and Mushroom Risotto
This Pumpkin and Mushroom Risotto is a delicious and comforting Fall dinner recipe! It's quick to make and is a crowd-pleaser!
Ingredients
- 3 tablespoons olive oil, (2 tablespoons for mushrooms and 1 tablespoon for onions and celery)
- 8 ounces white mushrooms , diced
- 1 teaspoon dried rosemary
- 5 cups vegetable broth
- ¾ cup pumpkin puree
- ½ small onion , diced
- 4 celery sticks , diced
- 2 cloves garlic , minced
- 3 tablespoons ghee, or butter
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 teaspoon salt
- Black pepper , to taste
- ½ cup parmesan cheese
Instructions
- Heat braiser or large pot over medium heat and add 2 tablespoons olive oil. Add mushrooms and rosemary and sauté, about 4 minutes. Scoop the mushrooms out of the braiser and set aside in a bowl.
- In a pot, warm broth and pumpkin puree, stirring until well combined. Turn heat off.
- While the broth is warming, heat the braiser over medium-low heat. Add remaining tablespoon of olive oil, then add onions and celery and sauté.
- Once onion and celery are mostly cooked through, add garlic, ghee, and Arborio rice. Toss to coat the rice in the olive oil and ghee.
- Add white wine, salt, and black pepper to the rice and stir to combine.
- Add a ½ cup of the pumpkin broth to the rice, stirring constantly until the broth is absorbed. Repeat adding ½ cups of the broth at a time until rice is tender. This should take about 15-20 minutes. Turn heat off.
- Add sautéed mushrooms and the parmesan to the rice and mix well. Serve immediately.
Notes
How to Store:
Fridge: Allow leftovers to cool completely and then store in the fridge in an airtight container for up to 5 days.
Freezer: The risotto is best when served right away, however, it is still freezable. Allow risotto to cool completely and then store in a freezer-safe container for up to 3 months.
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