pumpkin risotto with herb butter mushrooms
Creamy risotto paired against juicy mushrooms...hello, new favorite holiday side.
Ingredients
- 4 cups mixed mushrooms
- 3 tbsp butter
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
pumpkin risotto
- 1 medium shallot, minced
- 4 cloves garlic, minced
- 2 tbsp butter
- 2 cups short grain rice
- 1 cup dry white wine
- 1 cup pumpkin puree
- 1/2 tsp ground cinnamon
- pinch ground nutmeg
- 1 cup apple cider
- 3-4 cups vegetable broth
- 1/2 cup sharp white cheddar cheese, shredded
- 1/2 cup heavy cream
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the mushrooms and garlic cloves with 1 tablespoon olive oil and a big pinch each of salt and pepper. Spread in an even layer on the baking sheet. Dollop the sliced butter and lay the rosemary and thyme sprigs on top. Roast 20-25 minutes, tossing once halfway through, until golden and buttery.
- Meanwhile, make the risotto. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute the shallot until fragrant, about 2-3 minutes, then stir in the garlic for 30-60 seconds longer. Melt the butter and toss with the aromatics. Stir in the rice and toast for 2-3 minutes. Pour in the white wine and simmer until reduced by half, about 3-4 minutes.
- Swirl in the pumpkin puree and stream in the cider. Simmer 5 minutes, stirring the rice. Add the broth 3/4 cup at a time and simmer each round for 5 minutes, stirring, until the rice is creamy and soft. The whole process will take about 25-30 minutes. Stir in the cheddar cheese and heavy cream until the cheese melts.
- Divide the risotto into bowls and top with the roasted mushrooms.