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This pumpkin and mushroom risotto sounds fancy schmancy, but it's really very quick and easy.
A true comfort food - I love the smells when it's cooking. To me, it smells like sage stuffing baking during the holidays. Add the pumpkin to the mix, and the flavors are out of this world!
The apple cider adds a tiny bit of sweetness to complement the pumpkin and sage flavors. Such a wonderful dish for fall!
If you want a simple side dish for weeknights or special occasions, this risotto fits the bill.
What You'll Need
2 Tablespoons oil (I used olive oil)
2 Tablespoons butter
4 large white or crimini mushrooms, sliced thick (3 ounces or about 1 heaping cup full after slicing)
1 Tablespoon dry sage
½ cup apple cider (or juice)
1 cup pumpkin puree (from a can)
1-½ cup arborio rice (uncooked)
3 cups chicken broth or stock
⅓ cup parmesan cheese, shredded or grated
½ teaspoon salt
¼ teaspoon black pepper
½ cup cream
How to Make
First, you will heat a Dutch oven or heavy pot to medium heat. Add butter and oil and let butter melt. Add mushrooms and sage and stir.
Cook for 5 minutes, turning mushrooms halfway through to brown on both sides (uncovered).
Add apple cider and cook 5 more minutes uncovered to reduce liquid (still on medium heat).
Add rice, stir, and cook 1 minute.
Add broth and cook 10 minutes, stirring frequently. Stir constantly closer to the end of the 10 minutes so rice doesn't stick to the bottom of pan.
Turn heat off and add pumpkin, cream, and parmesan. Stir to incorporate. Let sit 5 minutes before serving.
I used canned pumpkin. If using homemade pureed pumpkin, be aware that it probably has more liquid than canned pumpkin.
Canned pumpkin is fairly dry. Therefore, if using home-pureed pumpkin instead of canned pumpkin, you may want to reduce other liquids, or you may just want to be aware that your risotto may be creamier or more wet than the original recipe.
Also be aware that the rice in a risotto recipe tends to be a bit undercooked, so this is normal if you experience this. Firm rice in a risotto is to be expected.
I used dry sage that was very finely crushed, but any dry sage is probably good to use.
If using fresh sage, make sure to finely chop the leaves before adding. Fresh sage quantity should be three times the dry amount called for in the recipe.
How to Serve
I like to serve this Pumpkin and Mushroom Risotto with anything meaty. Think turkey, chicken, or meatloaf. Perfect for Thanksgiving or Christmas dinner.
Can be prepared a day ahead and reheated. If you're looking to free up your stove top and cook some things ahead of time for special dinners, this risotto is perfect.
Simply make it the day before and refrigerate. About 20 minutes before you're ready to serve it, simply take it out and reheat on low in a covered pot.
You may need to add a bit of extra liquid during reheating. I would suggest adding a bit of chicken broth or water.
Pumpkin and Mushroom Risotto with Sage
- 2 Tbsp oil (I used olive oil)
- 2 Tbsp butter
- 4 large mushrooms white or crimini, sliced (about 3 ounces or 1 heaping cup after slicing)
- 1 Tbsp sage , dry
- ½ tsp salt , more to taste
- ¼ tsp ground black pepper
- ½ cup apple cider or juice
- 1-½ cups arborio rice , uncooked
- 3 cups chicken broth or stock
- 1 cup canned pumpkin
- ⅓ cup parmesan cheese , shredded or grated
- ½ cup cream
- Heat a Dutch oven or heavy pot to medium heat.
- Add butter and oil and let butter melt.
- Add mushrooms and sage and stir.
- Cook for 5 minutes, turning mushrooms halfway through to brown on both sides (uncovered).
- Add apple cider and cook 5 more minutes uncovered to reduce liquid (still on medium heat).
- Add rice, stir, and cook 1 minute (still on medium heat).
- Add broth and cook 10 minutes on medium heat, stirring frequently. Stir constantly closer to the end of the 10 minutes so rice doesn't stick to the bottom of pan.
- Turn heat off and add pumpkin, cream, and parmesan. Stir to incorporate.
- Let sit 5 minutes before serving.
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