Mushroom And Pumpkin Risotto

Ingredients

• 5 oz Shiitake mushrooms (see the notes)* (stems removed, caps thinly sliced)
• 4 tbsp olive oil (divided)
• 2 cloves garlic (finely minced)
• 3/4 c pumpkin puree
• 3-4 c vegetable broth
• 1 c Arborio rice
• 1/2 c vegan Parmesan cheese (grated)
• 1 shallot (minced)
• 3/4 tsp salt (divided)
• 1/4 tsp pepper
• 4 tbsp Italian parsley (chopped)

Instructions

1. 1

   Heat 2 tablespoons of Olive oil in a medium skillet and over medium heat.

2. 2

   Add mushrooms and sauté them until mushrooms begin to brown, about 5-7 minutes. Season with 1/4 tsp of salt, add 1 minced garlic and cook for 30 more seconds. Remove pan from the heat and transfer mushrooms to a clean bowl.

3. 3

   In a large bowl whisk together warm vegetable broth and pumpkin puree and set the bowl next to the pan.

4. 4

   Wipe the pan and put it back on heat. Add 2 tablespoons of oil and sauté shallots for 3-5 minutes until translucent. Add the remaining clove of garlic and cook for 30 more seconds.

5. 5

   Stir in Arborio rice and toast stirring constantly for a few minutes. Pour two cups of pumpkin broth into the rice, add the remaining 1/2 tsp of salt, pepper, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.Continue adding broth, 1-2 ladles at a time until rice is fully cooked. If needed, you may want to add another a cup or two of broth.

6. 6

   Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat.

7. 7

   Arrange risotto among serving bowls. Top with sautéed Shiitake, sprinkle with more Parmesan cheese if you like and some chopped parsley.

8. 8

   Serve immediately!