Wild Mushroom and Pumpkin Risotto Recipe

Name: Wild Mushroom and Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil; 3 minced shallots; 1 cup chanterelles; 1 cup quartered shiitakes; 1 cup morels; 1/2 tablespoon fresh minced thyme; 1/4 cup white wine; 1 tablespoon butter (optional); 2 cups fine diced pumpkin; 1 teaspoon five spice; 1 tablespoon honey; 1/2 to 1 cup vegetable stock; 4 cups vegetarian risotto; Salt and black pepper to taste; Truffle oil for garnish; 1 cup shiitake chips, for garnish; 1 cup thinly sliced shiitakes; Salt to taste

Servings: persons

Canola oil
3 minced shallots
1 cup chanterelles
1 cup quartered shiitakes
1 cup morels
1/2 tablespoon fresh minced thyme
1/4 cup white wine
1 tablespoon butter (optional)
2 cups fine diced pumpkin
1 teaspoon five spice
1 tablespoon honey
1/2 to 1 cup vegetable stock
4 cups vegetarian risotto
Salt and black pepper to taste
Truffle oil for garnish
1 cup shiitake chips, for garnish
1 cup thinly sliced shiitakes
Salt to taste

1
In a hot saute pan coated with oil, caramelize the shallots.
2
Season.
3
Add the mushrooms and thyme.
4
Saute until mushrooms are soft and check for seasoning.
5
Deglaze with wine.
6
Add butter and set aside.
7
In same pan, add a little oil and saute pumpkin.
8
Add five spice and honey.
9
Add 1/2 cup stock and stir.
10
Pumpkin will absorb the stock and end up al dente.
11
Add more stock if needed but do not over cook it.
12
Add back the mushrooms and the risotto.
13
Heat thoroughly and garnish with truffle oil and shiitake chips.
14
In a fryer at 375 degrees, fry shiitakes until brown.
15
Drain well and salt.

kcal

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Carbs

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Canola oil, 3 minced shallots, 1 cup chanterelles, 1 cup quartered shiitakes, and more.

Yes, Wild Mushroom and Pumpkin Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom and Pumpkin Risotto

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