Wild Mushroom and Pumpkin Risotto

Side Dishes.
Creamy and delicious, this dish is sure to warm any fall evening. 

Wild Mushroom and Pumpkin Risotto


Quantity Ingredients
1 tbsp olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 tsp thyme
1/4 lb. shiitake mushrooms, stemmed and sliced
1/4 lb. white mushrooms, trimmed and sliced
1 cup unsweetened packed pumpkin
1 cup arborio rice
4 cups chicken stock


1. Heat oil in saucepan and cook onions until tender. Stir in garlic and thyme. Stir in mushrooms and cook until golden. 2. Add rice and cook for 1 minutes. Add pumpkin and stir to coat. Add one cup of chicken stock and stir until it is absorbed. Add another cup and stir until it is absorbed. Continue adding stock in this manner until all liquid is absorbed. 3. Season with nutmeg, salt and pepper. 

Source: www.foodtv.com