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Mushroom Risotto

mushroom risotto.jpg

  • 2 TBSP butter, divided (option, if DF use olive oil)

  • 2 TBSP olive oil, divided

  • 6 - 8 oz. mushrooms, sliced (I used a mix of shiitake, oyster, and enoki mushrooms, but cremini or button mushrooms work just as well)

  • 1 clove garlic, minced

  • 1 onion, chopped

  • 1 cup arborio rice

  • ¾ cup white wine * optional - can use more bone broth

  • 2 cups bone broth or stock

  • 2 cups water, or more broth, or chicken or other kind of stock**

  • 1 cup fresh or frozen peas

  • 1-2 handful spinach

  • 1/2 cup chopped pumpkin 

  • 2-3 TBSP fresh parsley, chopped

  • 1 tsp. fresh thyme leaves, chopped

  • salt and pepper, to taste

 

  1. Pour the bone broth and water (or more broth or stock) into a saucepan and set over low heat to warm up.

  2. Add 1 TBSP butter and 1 TBSP olive oil to a large skillet over medium-high heat. Add the mushrooms and onion, and a small pinch of salt, and cook for about 4-5 minutes, or until the mushrooms have softened and turned golden in some places. Add the garlic, and cook for another 1-2 minutes, stirring to keep the garlic from burning. Remove to a bowl and set aside.

  3. To the same pan, add the remaining butter and olive oil. Add the arborio rice, and stir to coat all the grains with oil. Let cook for a few minutes, stirring occasionally, to toast the grains. The edges of the rice should become slightly translucent. If they start to brown, turn down the heat.

  4. Add the white wine, and stir constantly until the liquid has almost completely absorbed/evaporated.

  5. Add pumpkin

  6. Add one ladle full of the warm broth/water to the pan, and again, stir constantly until almost all of the liquid has been absorbed by the rice. Continue adding a lade full at a time, letting the liquid absorb between each addition, stirring anywhere from frequently to constantly. (You may have heard that risotto needs to be stirred constantly, but seriously, nothing bad will happen if you switch hands or rest for a minute) Risotto typically takes about 25 minutes to make. If you find your broth is taking a long time to absorb into the rice, turn the heat up a little. If it's evaporating almost immediately, turn the heat down.

  7. When you're almost out of broth, taste the rice for doneness. A "proper" risotto should have a tiny bit of chew left to it. If the rice is too chewy for your tastes, continue adding the last of the broth. If not, then you're good to go.

  8. In the last few minutes of cooking, add the peas, spinach, parsley, and thyme. Season to taste salt and pepper, and stir in the cooked mushrooms.

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