Dinner Tonight: November 1, 2021
Archive »Mushroom and Pumpkin Risotto
Have Dinner and a Movie! Snuggle up with a favorite family film. For extra fun, turn off the sound and try to guess what's being said!
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Get all the cozy goodness of mushroom and pumpkin risotto in this easy no-stir version from our friends at GoodCook. Canned pumpkin, white wine and arborio rice bake up in a Dutch oven, resulting in the creamiest risotto ever. Serve this pumpkin risotto in bowls topped with sautéed mushrooms and parmesan for an autumn-inspired comfort-ready meal. You can also serve this as a holiday side dish for a different and delicious twist on your traditional dinner!
Serves 4 as a main dish; 8 or more as a side
8 TBSP Butter, divided
4 cloves garlic, minced
1 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups arborio rice
1 (15-oz) can pumpkin puree
1/2 cup dry white wine
3 cups vegetable or chicken broth
2 TBSP olive oil
12 ounces mushrooms, cut into large pieces
3 sprigs thyme
4 garlic cloves, crushed
½ teaspoon red pepper flakes, for garnish (if desired)
Parmesan cheese, for garnish
Heat oven to 350°F.
In a Dutch oven, over medium heat, melt 4 Tablespoons butter. Add the garlic and onion, cooking for 3 minutes, or until onion is translucent. Add salt and pepper. Stir in arborio rice and cook for 1 minute. Slowly add white wine and stir until the wine is nearly absorbed by the rice. Add the pumpkin puree and broth. Stir until the liquid is just beginning to simmer.
Cover with a tight-fitting lid and place in the oven. Cook for 25-30 minutes, until the rice is just cooked and tender.
While rice is cooking, in a large skillet, heat oil over medium-high heat until just beginning to smoke. Arrange the mushrooms in the skillet in a single layer and cook, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, and continue to cook, stirring often, until golden brown all over, about 5 minutes more. Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Spoon butter over mushrooms until butter smells nutty, about 4 minutes.
Remove the mushrooms from the skillet with a slotted spoon, and serve on top of the risotto. Garnish with parmesan before serving.