Spiced Pumpkin and Mushroom Risotto

 My daughter has been craving this warming dish, despite the weather being hot and humid, so I have whipped this up for her today.  I subbed woodear (her favorite) and oyster mushrooms, sliced into thin strips.

Spiced Pumpkin and Mushroom Risotto

2 large shallots, minced
2-3 cloves garlic, minced (or more)
1/4-1/2 cup olive oil
2 cups arborio rice
1 cup dry white wine
5-6 cups of hot vegetable stock

2 cans organic pumpkin (or if you have fresh pumpkin 2 cups of finely diced and pureed)
1 cup chanterelles, large dice
1 cup morels, sliced lengthwise
1/2 cup grated Parmesan
1/2 Tb fresh thyme, minced
1/4 tsp ground nutmeg
1/4 tsp ground coriander
Salt and black pepper to taste
toasted pumpkin seeds, garnish (opt)

In a medium saucepan over medium-high heat, warm olive oil and saute shallots and garlic.  Add rice and stir to coat rice with oil.
Add wine and continue stirring until wine has been absorbed.  Add 3 cups of the hot veg stock so that rice is completely covered.  Add more if needed.
Continue to cook, stirring frequently until stock is absorbed.

Add 1 cup of hot stock and continue to cook and stir until liquid is absorbed, repeat with last 1-2 cups. Rice should be chewy and much of the liquid absorbed.
Stir in pumpkin, thyme, nutmeg mushrooms and parmesan and turn heat to low and let cook 5 min. Salt and pepper to taste and serve.


~Stephanie Lowell-Libby