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4096 5170 R120

4096 Wild Mushroom Pumpkin Risotto

4096 Wild Mushroom Pumpkin Risotto

In a saucepan over medium heat, bring chicken stock and freeze-dried Shallots to a boil and then reduce to a simmer.

In a small skillet over medium low heat, add 1 tablespoon Olive Oil and 2 tablespoons butter. Sauté mushrooms until tender and then set aside.

Put pumpkin into a blender, add ¼ cup of the hot chicken stock and blend until smooth.

In a large saucepan over medium heat, add 1 tablespoon Olive Oil and sauté carrots until cooked. Stir in Arborio Rice and cook for 1-2 minutes to toast the rice. Add white wine, Granulated Garlic, Mushroom Salt, Ground Nutmeg, and Ground White Pepper. Add ½ cup of chicken stock and cook until most of the liquid has been absorbed by the rice. Add ½ cup of the pumpkin mixture. Alternate adding chicken stock and pumpkin. Stir constantly and continue the process until all of the chicken stock and pumpkin has been incorporated into the rice. Stir in Parmesan Cheese.

Spoon rice mixture into a bowl, top with sautéed mushrooms and toasted pumpkin seeds.

- 2 cups pumpkin

- 1 carrot, peeled, small dice

- 1 tablespoon (5170) Freeze Dried Shallots

- 2 tablespoons Olive Oil

- 1 cup Arborio Rice

- 3 cups chicken stock

- ¼ cup white wine

- 1 teaspoon (4096) Cyprus Wild Mushroom Salt

- 1 tablespoon (5007) Granulated Garlic

- ¼ cup Parmesan Cheese, grated

- Ground (5194) White Pepper, to taste

- 1 package Shitake Mushrooms

- 2 tablespoons unsalted butter

- ¼ teaspoon (5021) Ground Nutmeg

- 1 tablespoon Toasted Pumpkin Seeds, for garnish

For another take on this Risotto, try substituting butternut squash for the pumpkin

Pumpkin and Nutmeg complement each other in this dish


More Information
SKU 4096 5170 R120


Prep Time 15 Minutes
Cook Time 30 Minutes
Total Time 45 Minutes
Yield 4 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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