This pumpkin mushroom risotto is rich, creamy, and loaded with umami flavor from shiitake mushrooms. It is an easy one pan meal with a little Asian twist! This recipe is gluten-free and dairy-free with a vegan option.
5cupschicken brothor vegetable broth for a vegan option
1½cuppumpkin pureeapprox 1-15oz can, I use Libby's pumpkin puree
2tablespoonsolive oil
3cloves garlicminced
1largeonionfinely chopped
6ouncesshiitake mushroomsstems removed and sliced
1½cupJapanese rice (sushi rice)unwashed
½cupdry white wine
1tablespoonsesame oil
Saltto taste
Toppings (optional)
Thinly sliced scallions
Roasted white sesame
Ground black pepper
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Instructions
Heat up the chicken broth and pumpkin puree together in a saucepan.
Heat up the olive oil in a large pan. Cook the onion and garlic together until lightly browned.
Add in the mushrooms and sauté until soft, for about 3 minutes.
Add in the rice and cook for 1 minute to coat the grains with oil.
Pour in the wine and scrape off any burned bits at the bottom (deglaze).
Add one cup of heated broth to the rice and stir frequently but not constantly. Once the liquid is absorbed, add one more cup of broth. Keep adding broth one cup at a time until the rice is al dente soft (slightly firm) but not mushy. This will take about 20-25 minutes.
Mix in the sesame oil. Adjust the flavor with salt if necessary.
Optional: garnish with scallions, white sesame and ground black pepper.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.