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: 1 tablespoon olive oil; 1 cup finely chopped onion; 2 cloves garlic, minced; 1 teaspoon thyme; 1/4 pound shiitake mushrooms, stemmed and sliced; 1/4 pound white mushrooms, trimmed and sliced; 1 cup unsweetened packed pumpkin; 1 cup arborio rice; 4 cups canned chicken stock; Nutmeg; Salt; Pepper

Servings: persons

1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon thyme
1/4 pound shiitake mushrooms, stemmed and sliced
1/4 pound white mushrooms, trimmed and sliced
1 cup unsweetened packed pumpkin
1 cup arborio rice
4 cups canned chicken stock
Nutmeg
Salt
Pepper

1
Heat oil in saucepan and cook onions until tender.
2
Stir in garlic and thyme.
3
Stir in mushrooms and cook until golden.
4
Add in rice and cook for 1 minute.
5
Add in pumpkin and stir to coat.
6
Add one cup of stock and stir until absorbed then add second cup.
7
Continue adding stock in this manner until all liquid is absorbed.
8
Season with nutmeg and salt and pepper

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup finely chopped onion, 2 cloves garlic, minced, 1 teaspoon thyme, and more.

Yes, Wild Mushroom and Pumpkin Risotto falls under the Meat & Poultry 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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