Roasted Green Tomato Soup With Pesto

Creamy Pumpkin & Mushroom Risotto

If you love a good risotto, then this delicious pumpkin risotto with mushroom is one you have to try. It is topped with sautéed mushrooms. Just in time for fall, this risotto is so easy and satisfying.


Risotto Rice Onion Pumpkin Puree Chicken stock Parmesan Nutmeg Fresh Parsley Mushrooms  Salt and Black pepper

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Step by Step Instructions


Step 1

Get your broth/stock hot and ready on the stove. It should be kept close nearby. You don't want it to be boiling, but nearly close to that point.

Step 2

Get two separate pans ready, one for the risotto and one for the mushrooms. Heat the olive oil over medium heat in the risotto pan or pot.

Step 3

Incorporate the Arborio rice into the pot, sautéing for approximately 2-3 minutes until the rice is lightly toasted.

Step 4

Gradually introduce the warm chicken stock to the rice, one ladleful at a time. Stir slowly and regularly, allowing each ladle of liquid to be fully absorbed before adding the next.

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