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Pumpkin and Mushroom Risotto

What you need: 

1 cup Arborio rice
3 to 3.5 cups vegetable stock
1 onion (size depends on how oniony you like)
small plate of chopped mushrooms (whatever type you have)
about the same amount of chopped pumpkin
oil for frying (I prefer olive oil)
definitely some garlic (1 or 2 tsp)
maybe a bit of pepper

What you do: 

I am not very good at specifying exact amounts because I tend to measure by "eye", but anyway, this isn’t exactly a difficult recipe that requires preciseness.
I cook practically everything in my wok but this could also be cooked in a deep frying pan and maybe better would be a saucepan.
First heat the oil in whatever pan you choose to cook this in. Add the chopped onion and garlic. Fry lightly until soft. Add the rice and fry for a minute or two before adding the mushroom and pumpkin. Stir it occasionally. Let that fry for another couple of minutes until the mushroom is soft.
There are two ways to do this but both ways seem to work. The first is the lazy way: add all of the stock, stir it, put a lid on and walk away (coming back to check and stir occasionally). It is ready when the rice is cooked and the stock has been absorbed. The problem with this is that sometimes the rice can be overcooked if the amount of stock is too much (and it always changes).
The second way is to add 1/2 cup of stock at a time, stirring almost continuously and adding more stock as soon as the previous has been absorbed. It generally takes about 20 minutes.
When it is cooked it should be sort of creamy and the pumpkin should have separated and mushed into the rice. Add some pepper for a bit more flavour and serve.
I made this the other night and served with chilli herb grilled veggies (potato, sweet potato, capsicum and squash) -my chilli herb grilled veggies are like what restaurants call a vegetable stack.

Preparation Time: 
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Think I'll try this soon with a delicata squash I need to use up. Will report back. I can't imagine hurting this by adding some fresh sage, either... and maybe thyme, or even lemon thyme.

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Whew!! I loved this recipe, but man was it a lot of work. Between fighting with the pumpkin and stirring the risotto I think my arms are well toned. It was so worth it.  I served it with some baked tofu and collard greens. Very tasty. Thanks for that! ;)b

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Do you think i could just use brown rice? I don't really like to use white  ;)b

You probably could but it would cook a bit differently. Arborio rice is sort of special for risotto and for the method of cooking- and the result is also moist and quite soft. I can imagine that brown rice might take a bit longer. If you try please tell us how it went!

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Do you think i could just use brown rice? I don't really like to use white  ;)b

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I made this latst night, with only a few changes.  I used butternut squash instead of pumpkin, pre-cooked it in the microwave and then added it to the risotto at the end.  This dish was absolutely fantastic and I'll definitely make it again.

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I wonder if you could use canned pumpkin with this?  I have some I want to use up

I would think so... I think it might make it more pumpkinier

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I wonder if you could use canned pumpkin with this?  I have some I want to use up

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Anonymous

I made this tonight!  Yummy Yummy! :)

I didn't have any pumpkin, so I just used button mushrooms.  It was totally great, and totally worth it!  I'm going to try the pumpkin when I get some.  But I also think this would be good with tomatoes instead. 

I also added a few leaves of fresh basil.

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