Pumpkin mushroom risotto: vegetarian



1 tbsp butter
1 onion chopped
1 container of baby bella mushrooms sliced
1 container of white mushrooms sliced
10 sage leaves (fresh) cut in ribbons
1 tbsp olive oil
1 c arborio rice

1/2 c white wine
2 c vegetable broth

1 15 oz.can of pumpkin puree

grated rind of one lemon
juice of one lemon
tabasco sauce

pumpkin seeds


Sauté onions and mushrooms in the butter till tender and browned. Add the sage for just a quick minute, add the oil then the rice and stir for about two minutes to bring out the flavors. Add the wine to deglaze the pan, stir constantly. Lower the heat to medium. Add the broth about 1/3 a cup at a time, Stir continuously till broth gets absorbed and rice mixture looks thick, then add more broth and repeat, about 4-5 times, until all broth is added and mixed in. Stir constantly, slowly.

When you are done and the mixture is thick and creamy looking, add the can of pumpkin, stir until pumpkin is mixed and gets warmed. Turn off fire.

Add the lemon juice, rind and tabasco sauce, stir till mixed in. Salt and pepper to taste.

When serving top with about a tablespoon of pumpkin seeds and a tablespoon of raisins.

Serves 4: 384 calories per serving, 1536 for whole meal.

Rating: 5 out of 5.

This risotto is a great fall recipe and it is delicious. The sage adds to the flavor of the season without overpowering the delicacy of the rice. The pumpkin seeds add a perfect crunch.


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