1canpumpkin pureefor creamier risottos use up to 1-½ cans
½teaspoonnutmeg
1teaspoonsalt
½teaspoonblack pepper
½cupParmesan, grated
Garnish: parsley
Instructions
Place a frying pan on high heat for about 2 minutes.
Place sliced mushrooms in pan and fry until golden brown on each side. It usually takes about 1 minute per side. Set aside.
Remove onions from fry pan.
Lower heat to medium and add a little olive oil to frying pan. Add onions and fry for about 3 minutes.
Lower the heat to medium low and add rice. Toss until rice becomes a light golden color.
Pour a little of the broth into the frying pan, enough to cover the rice. Toss the rice to prevent sticking to the bottom.
When the broth begins to be absorbed by the rice, pour more of the broth over the rice. Repeat until the rice softens enough but right before desired consistency.
Note.- Be careful not to overcook the rice; otherwise, it will dry out or burn.
Add the pumpkin puree, nutmeg, salt, pepper and Parmesan cheese. Toss until it gets creamy.
Transfer to a serving bowl and top with sauteed mushrooms, fresh parsley, and more grated Parmesan cheese.
Notes
STORING/FREEZINGStoring: This risotto is best served fresh as the texture changes as it sits. However, if you do have leftovers, store them in an airtight container in the refrigerator for up to 4 days.Freezing is not recommended.