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Pumpkin Risotto with Wild Mushrooms and Sage

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Pumpkin Risotto with Wild Mushrooms and Sage
This risotto is hearty enough to serve as a main dish with a salad and bread on the side. Or go for something simple like rosemary chicken as a main dish with this risotto.

Serves: 4

Ingredients
  • 1 medium pumpkin or squash, about 2 lbs
  • 2 Tbsp heavy cream
  • Fresh grated nutmeg
  • ¼ cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves minced garlic
  • 2 cups Arborio rice
  • ¾ cup dry white wine
  • 6 cups chicken stock
  • ½ cup grated parmigiano-reggiano
  • 4 Tbsp butter
  • Fresh chopped sage
  • Porcini, cremini, chanterelle, and shiitake mushrooms, about 1 lb total, chopped
  • Sea salt and fresh ground pepper to taste

Instructions
  1. Preheat oven to 400 degrees. Cut pumpkin in half and scoop out seeds. Put one half aside and peel the other half, cutting into small cubes.
  2. Drizzle with olive oil and roast in oven until soft and caramelized, about 45 minutes.
  3. Scoop out the flesh and puree the pumpkin half with 2 Tbsp heavy cream, reserving the cubes. Season puree and cubes with salt, pepper, and freshly grated nutmeg to taste.
  4. Heat butter in a large skillet and brown the mushrooms in batches. Don’t crowd the pan to ensure they get nicely browned. Set aside and sprinkle with salt and pepper to taste.
  5. Pour chicken stock in a saucepan and keep warm over low heat. Add olive oil to a large skillet or Dutch oven. Sweat onions over medium heat for 2-3 minutes and add the minced garlic.
  6. When translucent and fragrant, add the rice and stir to coat. Cook for a few minutes until outer edge of the rice is translucent, but rice is still pearly white in the middle.
  7. Add white wine and continue cooking, stirring often, until the rice absorbs all the liquid. Add 3 cups of stock, enough to cover the rice completely, and cook over medium-low heat, stirring often, until the liquid is absorbed.
  8. Add remaining stock, one cup at a time, stirring often until the liquid is absorbed. The rice should be al dente – tender but still chewy, and most of the liquid should be absorbed.
  9. Stir in the puree and the diced pumpkin. Turn heat to low and add the sautéed mushrooms and sage. Add the parmigiano-reggiano cheese and butter, stirring well to give the dish a nice, creamy finish.
  10. Season with salt and pepper to taste, spoon into bowls and enjoy!