Sage and Pumpkin Risotto with Roasted Mushrooms
Creamy pumpkin risotto topped with crispy roasted mushrooms.
Roast Mushrooms
01
| 1 lb. | mixed mushrooms any of your favourite mushrooms (cremini, oyster, shiitake etc.) |
| 2 Tbsp. | olive oil |
Heat oven to 400F. Roughly chop mushrooms and place on a baking tray. Drizzle with olive oil and bake, 15 minutes, toss and bake another 5-10 minutes , until nicely browned.
Prepare Ingredients
02
| 1 | leek |
| 3.5 cup | water |
| 1 | bouillon cube |
| 1 clove | garlic |
| 0.25 cup | sage |
Remove roots and dark green parts from leek, cut in half lengthwise and rinse any dirt from between the layers. Thinly slice into half moons. Boil 2 1/2 cups water, then combine with bouillon cube to dissolve. Mince garlic. Finely chop sage.
Make Risotto
03
| 2 Tbsp. | olive oil |
| 1 cup | arborio rice or short grain white rice |
| 0.5 tsp. | black pepper |
| 0.25 tsp. | paprika |
| 2 tsp. | apple cider vinegar |
| 0.5 14 oz. can | pumpkin puree or 1 cup mashed roasted squash or yams |
| 3 Tbsp. | nutritional yeast or grated parmesan |
Heat olive oil or butter in a large pot over medium heat. Stir in leek and cook until translucent, 6-8 minutes .
Stir in garlic and sage cook until softened 1-2 minutes. Stir in rice, black pepper and paprika and cook another 1-2 minutes , then stir in apple cider vinegar.
Stir in half of broth and let simmer until most of water is absorbed, stir occasionally 5 minutes . Stir in remaining broth and continue cooking until thickened 15 minutes .
Stir in mashed squash and nutritional yeast (or parmesan) , cook another 5 minutes , until rice is just cooked.
Serve
04
| 0.5 cup | walnuts |
Serve risotto topped with roasted mushrooms and chopped walnuts.