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–+ servings

Mushroom and pumpkin risotto

Jani H. Leuschel
A fun autumn variation of the comforting, creamy rice dish
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Entrees, Mains
Cuisine Healthy, Italian
Servings 4
Calories 379 kcal

Equipment

Ingredients
  

  • 0.5 ounce package dehydrated porcini mushrooms
  • 1 cup boiling water
  • 3 Tablespoons olive oil, divided use
  • 8 ounces fresh mushrooms, cleaned and sliced. Use any of the following: cremini, button, oyster, shiitake.
  • 2 2-ounce Italian chicken sausages, cut into small pieces and fully cooked. Look for Thin n Trim brand for less sodium.
  • 1 shallot, chopped, about ½ cup
  • 1 sprig fresh rosemary, or ¼ teaspoon dried
  • 3 branches fresh thyme, or ½ teaspoon dried
  • 1 clove garlic, minced or ½ teaspoon granulated
  • 1 cup Arborio rice, or Carnaroli
  • ¼ teaspoon salt, Kosher
  • 2½ cups vegetable broth, low sodium. Can also use low sodium chicken broth
  • ½ cup pumpkin purée
  • ¼ cup Parmigiano-Reggiano cheese, grated. Look for authentic Parmigiano-Reggiano for best flavor.

Instructions
 Start Cooking 

  • Wash hands thoroughly, lathering with soap and rinsing with running water.
  • Place dried mushrooms in a bowl and pour a cup of boiling water over them. Let them sit and rehydrate for 15 to 30 minutes while you proceed with the recipe.
    0.5 ounce package of dried porcini mushrooms
    1 cup boiling water
  • Sauté sliced mushrooms and chicken sausage pieces with rosemary in a tablespoon of oil. Cook until the mushrooms have lost water and are soft and tender. Set the mushroom-sausage mixture aside.
    8 ounces sliced mushrooms
    2 sprigs fresh rosemary
    2 mild Italian chicken sausage links, chopped (4 ounces)
  • Strain the liquid from the rehydrated mushrooms, pouring through a mesh strainer lined with a cheesecloth. Save the broth.
    Rinse the rehydrated mushroom and chop finely.
  • Heat 2 Tablespoons of oil in a deep, 3-quart pot or a cocotte. Add chopped shallot and cook briefly, taking care not to let it brown too much.
    While shallot is cooking, whisk together vegetable broth, mushroom broth, and pumpkin purée in a large liquid measuring cup and heat in the microwave for about 3 minutes.
    Add garlic to the shallots and stir briefly (30 seconds) until fragrant.
    2 Tablespoons extra virgin olive oil
    1 chopped shallot (½ cup)
    2½ cups vegetable broth
    1 cup mushroom broth (from mushroom soaking)
    ½ cup pumpkin purée
    1 clove garlic, minced
  • Stir in rice, porcini mushrooms, and fresh thyme coating all with oil.
    1 cup Arborio rice
    0.5 ounces rehydrated porcini mushrooms, chopped finely
    3 branches of fresh thyme
  • Pour two ladlefuls of hot pumpkin-mushroom broth (about 1 cup) into the rice, and stir constantly until absorbed. Keep adding broth, a ladle at a time (½ cup) until the rice has reached a soft consistency, but still has some firmness.
    Note: Zap the broth mixture in microwave every 5 minutes or so for about 1 minute to keep it warm. You can also keep it warm in a small pot on the stovetop.
  • When the risotto has reached a creamy, luscious consistency, stir in ¼ cup Parmigiano-Reggiano. Taste the dish, and if it's extremely bland, add up to a ¼ teaspoon of Kosher salt, if desired.
    ¼ cup Parmigiano-Reggiano
    ¼ teaspoon Kosher salt (optional)
  • Remove rosemary sprigs from the mushroom sausage mixture and add it to the risotto, stirring. Taste the risotto again. Add more cheese if you think it needs a flavor or salt boost.
    Serve in large soup or pasta bowls and pass more cheese at the table.

Notes

I calculated the nutrition facts with chicken sausages from Thin 'n Trim, which are low in sodium.
Be sure and read the label of your favorite brand. If the sausage link has more than 250 mg of sodium, it will make the sodium level higher in the risotto. Some sausage links have twice that amount! 
Taste the risotto after adding the mushrooms and sausage bits. If it is extremely bland at this point, add a little bit of Kosher salt, but know that the cheese will amp up the salty taste.

Nutrition

Calories: 379kcalCarbohydrates: 49gProtein: 14gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gTrans Fat: 0gCholesterol: 14mgSodium: 376mgPotassium: 470mgFiber: 5gSugar: 3gCalcium: 93mgIron: 3mg
Nutrition Facts
Mushroom and pumpkin risotto
Amount per Serving
Calories
379
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
2
g
Cholesterol
 
14
mg
5
%
Sodium
 
376
mg
16
%
Potassium
 
470
mg
13
%
Carbohydrates
 
49
g
16
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Calcium
 
93
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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