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.
- 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
- 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.
- Drizzle with olive oil and roast in oven until soft and caramelized, about 45 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season with salt and pepper to taste, spoon into bowls and enjoy!