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Wild Mushroom and Pumpkin Risotto
| Recipe Courtesy of Cathy Lowe |
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1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon thyme
1/4 pound shiitake mushrooms, stemmed and sliced
1/4 pound white mushrooms, trimmed and sliced
1 cup unsweetened packed pumpkin
1 cup arborio rice
4 cups canned chicken stock
Nutmeg
Salt
Pepper
Heat oil in saucepan and cook onions until tender. Stir in garlic and thyme. Stir in mushrooms and cook until golden. Add in rice and cook for 1 minute. Add in pumpkin and stir to coat. Add one cup of stock and stir until absorbed then add second cup. Continue adding stock in this manner until all liquid is absorbed. Season with nutmeg and salt and pepper
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