As we mentioned last week, this time of year comes with craving warm comfort food with seasonal ingredients. Pumpkin is still in season and is, of course, on of the top of my list for go-to fall recipes, from beverages to baked goods to main courses. When I first made this savory risotto, I knew it was going to be in heavy dinner rotation after my boyfriend went for seconds. This hearty dish is so easy to make and the mild pumpkin flavor and mushrooms are a perfect pair. This dish would work great as a Thanksgiving side dish or on its own as a filling vegetarian meal. Pair with some pumpkin beer and enjoy!
1 cup short grain brown rice (sprouted works well too)
1 3/4 cup vegetable broth
1 tsp olive oil
8 oz container of mushrooms, sliced thin (I like crimini)
1/2 sweet onion diced
2 tbsp chopped fresh sage
1/2 cup pumpkin purée
1/4 grated Parmesan cheese
Salt & pepper to taste
Pour rice and broth in a medium sized pot and bring it to a boil. Reduce heat to a simmer and let cook for 45 minutes. Remove from heat, keep covered, and let stand for 10 minutes.
While rice is cooking, heat a skillet to medium low and add olive oil. Add mushrooms, onions, sage, and a pinch of salt and pepper. Cook for 10 minutes or until soft and set aside.
When rice is finished combine add pumpkin, parmesan cheese, and mushroom mix to the pot, stir until combined.
Recipe from The Gracious Pantry