Pumpkin Mushroom Risotto

Pumpkin Mushroom Risotto Recipe



Pumpkin Mushroom Risotto is a very creamy dish that you will want to make again and again.

Risotto is one of the few dishes that have a separate name for the different styles made, in this case risotto Its preparation involves stirring a long time to release starch to give it its creamy texture.

It takes quite a long time to make but the end result is soooo worth it! So since I love risotto recipes so much you can expect more great ones coming in the future.

Risotto is a traditional appetizer or side dish recipe.

Risotto has been a staple dish of Italy since the 16th century when it was created by adding ingredients to Arborio rice and stirring it frequently. The result is a style of rice called “Arborio”.

Pumpkin season is a time for harvest, which means it’s time for pumpkin pies, pumpkin latte, and of course the roasting of the fall vegetable. This vegetable is packed full of beta-carotene and fiber. It also has calcium, zinc, iron and potassium.

Take advantage of fresh pumpkin and make this savory dish.

This recipe is made with butter, onion, garlic, Arborio rice, diced pumpkin, vegetable broth, and Parmesan cheese.

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Pumpkin Mushroom Risotto inn a white bowl



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Pumpkin Mushroom Risotto

Pumpkin Mushroom Risotto

Nesting Lane Indulge
Pumpkin Mushroom Risotto Recipe is a very creamy dish that you will want to make again and again. It takes quite a long time to make but the end result is soooo worth it!. Pumpkin season is here! Take advantage of fresh pumpkin and make this savory dish.
5 from 1 vote
Prep Time 9 mins
Cook Time 21 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

Instructions
 

  • Note: Once you start, do not walk away even for a minute.
  • Place a large saucepan over medium heat.
  • Add oil and butter. Stir to melt and combine.
  • Add garlic and onion, and cook, stirring lightly until onion is translucent.
  • Add rice and stir to coat well.
  • Cook rice approx 1 minute
  • Add mushrooms and pumpkin and stir to combine.
  • Add 1 cup of the hot vegetable stock. Stir to mix well.
  • Cook, stirring frequently, heating to a gentle simmer, not a boil, until the broth is almost absorbed.
  • Stir and and in 1 cup of hot vegetable stock, stir occasionally, and cook until it is absorbed. Repeat the process until all of the broth is absorbed, and the rice becomes tender.
  • Add in parmesan cheese, parsley, salt, and pepper, Stir to mix well.
  • Serve immediately

Nutrition

Calories: 405.6kcalCarbohydrates: 65.7gProtein: 11.2gFat: 10.5gSaturated Fat: 4.7gCholesterol: 19mgSodium: 221.6mgFiber: 3gSugar: 2.2g
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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