|
Ingredients
Serves 6 to 8
1 ounce dried wild mushrooms (such as porcini, shiitake, or cremini)
1 cup
hot water
2-3 tablespoons butter
1 tablespoon canola or safflower
oil
1/3 cup finely minced onion
1 1⁄2 cups Arborio rice
4 cups hot
chicken broth
1 cup unsweetened pumpkin puree (preferably organic)
1
tablespoon lemon juice
1 tablespoon finely chopped fresh flat-leaf (Italian)
parsley
1⁄2 cup grated Parmesan cheese
Salt and freshly ground black
pepper to taste
Additional cheese to serve, optional
|
|
![Beyond the Pie]()
Pumpkin Risotto with Wild Mushrooms
This comforting dish is delicious as a first course or alongside roast
turkey, chicken, or Cornish hens. It’s also good on its own with a mixed green
salad and glass of red wine.
1. Place the mushrooms in a large measuring cup and add the hot
water. Make sure the mushrooms are submerged; set aside for at least 10
minutes.
2. Heat 2 tablespoons of the butter with the oil in a large, heavy
saucepan over medium heat. Add the onion and cook for 3 to 5 minutes or until
softened. Add the rice and stir to coat, about 1 minute.
3. Add 1⁄2 cup of
the chicken broth and stir until the broth has been absorbed. Continue to add
broth (1⁄2 cup at a time), stirring between additions. After about 15 minutes,
when the rice is tender but still firm and the broth has been added, add the
pumpkin and stir vigorously to blend.
4. Place a strainer over a cup or bowl
and drain the mushrooms, reserving the broth. Chop the mushrooms and place in a
small saucepan with the remaining 1 tablespoon butter and cook for 1 to 2
minutes or until hot. Set aside.
5. Add 1⁄2 cup of the mushroom broth to the
risotto and stir to blend. If the risotto seems thick, add the remaining 1⁄2 cup
mushroom broth. The mixture should be somewhat soft, but the rice should be
firm. Add 1⁄2 cup Parmesan cheese and stir just to blend. Taste for seasoning.
Transfer the risotto to a serving dish and top with mushrooms. Serve immediately
with additional cheese on the side, if desired.
 Stumble It!
Back to Beyond the Pie Recipes »
archive » |
