Pumpkin Mushroom Risotto

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.

Serves 2

Ingredients:

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

Pepper

Chopped parsley for serving

Directions:

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.