Pumpkin Risotto by leahxglutenfree
Hearty pumpkin risotto with mushrooms and parmesan—perfect for winter or Thanksgiving! Rich flavors from slow cooking. Servings: 6 | Prep: 10 min | Cook: 30 min
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Cooking tools:
- Saucepan
- Stove
- Whisk
- Larger pan
- Skillet
- Ladle
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Grater
- Serving bowl
- Plate
Ingredients
- 6 cups Vegetable Broth
- 1 cup Pumpkin Purée
- 1 cup Baby Bella Mushrooms
- 3 Tbsp Butter, Unsalted
- 1 whole Shallot
- 1 tsp Salt
- 1 1/2 cups Arborio Rice
- 1 tsp White Wine Vinegar
- .5 cup Parmesan Cheese
- .25 tsp Nutmeg, Ground
- 1/2 tsp Black Pepper
- 1 bunch Parsley
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