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Mushroom and Roast Pumpkin Risotto

What you need: 

1 white onion, chopped fine
1 cup Arborio rice
1 1/2 cups chopped pumpkin (butternut is best), in 1 inch pieces
1 cup chopped mushrooms
1 chopped zucchini
1/4 cup white wine
1/4 cup white wine vinegar
4 cups stock (vegetable or Massel Chicken flav), should be hot
1 teaspoon chopped garlic
1 teaspoon pepper
1/2 cup chopped parsley
vegan parmesan (optional)

What you do: 

Place pumpkin on a tray in the oven to roast, 190c/375f.
Meanwhile, using a large saucepan and some olive oil, fry the onion until soft. Add the rice and stir. Cook for 2-3 minutes stirring constantly.
Add the wine and vinegar, stirring until the liquid has been absorbed.
Pour in 1 cup of stock and stir until absorbed. Add the garlic, pepper, zucchini and mushrooms.
Now, add the stock 1 cup at a time, waiting until each cup has been absorbed until adding the next.
By the time the last of the stock has been absorbed, the pumpkin should be cooked.
Add the pumpkin and parsley to the risotto, stir to combine.
When the grains are plump and soft, and the liquid is absorbed the risotto is ready! Season to taste, and sprinkle parmesan over the top.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 



I have had this recipe in my recipe box for years and was having a craving for pumpkin and remembered this recipe. It turned out truly amazing. I can't believe nobody has posted a review yet! I think it must be because most Americans do not think of pumpkin as part of a savory recipe. A Trinidadian friend of mine introduced me to pumpkin chokka, and I have been hooked ever since. Pumpkin has a cheesy-like, "umami" flavor that makes it a wonderful and satisfying ingredient for vegans.

The author of this recipe recommends butternut squash, but I say no way, go for the pumpkin if it is in season (usually September thru December). DO NOT use canned pumpkin. Once you try the fresh stuff the canned stuff with supremely disappoint you.

Since pumpkin is very hard in its raw state, it will be difficult to cut into cubes, so just cut it in half (I used a serrated knife which was easier), scooped out the seeds, and placed flat sides down in a baking pan with about an inch of water. Bake for 45 to 60 minutes and test with a fork through the skin to make sure every inch is soft and cooked (cook for longer if necessary). Once it cools enough to handle you can scoop the pumpkin into a bowl and set aside. You can even do this part the day before. Then when it comes time to add the pumpkin I measured 1.5 cups and it was the perfect amount.

I used crimini or "baby bella" mushrooms, about 2 cups. I used 2 cups of zucchini also and it was perfect.

Make sure to cook the vinegar thoroughly down. The second batch I made ended up a little tangy and I suspect it was the vinegar.

I also took half a package of fake bacon and cooked it in some oil until well done and I set it aside. Once everything was finished and after I added the pumpkin then I stirred in the bacon.

Now that I have made it I can't stop thinking about making it again. Once pumpkin goes out of season I will experiment with acorn or butternut squashes.

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