Italian

Wild Mushroom and Pumpkin Risotto is for Lunch.

Wild Mushroom and Pumpkin Risotto takes 45 minutes to prepare.

Wild Mushroom and Pumpkin Risotto takes 40 minutes to cook.

Wild Mushroom and Pumpkin Risotto makes 4 servings.

The ingredients for Wild Mushroom and Pumpkin Risotto are:

*Arborio Rice (Risotto Rice), Dry, Uncooked, 1 cup
Onions, raw, 1 cup, chopped
Minced Garlic, 3 tsp
Mushrooms, fresh, 113 grams (1/4 lb)
Shiitake Mushrooms, 100 grams (little less than 1/4 lb)
Olive Oil, 3 tbsp
Pumpkin, canned, without salt, 1 cup
Cinnamon, ground, 1 tbsp
Thyme, ground, 1 tbsp
Nutmeg, ground, 1 tbsp
Chicken stock, 4 cup

Here is how you make Wild Mushroom and Pumpkin Risotto:

-heat oil in pan on medium high-saute onions, add minced garlic, add thyme, add mushrooms and stir together until browned-add pumpkin and mix into cooking ingredients. -add rice and 1 cup of the stock, continuously stirring until liquid evaporates-add another cup of stock, stirring until dissolved again, continue until stock is gone and rice is cooked.garnish with cinnamon and nutmeg, garlic salt and pepper for taste. Number of Servings: 4.25Recipe submitted by SparkPeople user STAYFOCUSEDASH.

The nutritional information for Wild Mushroom and Pumpkin Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 387.4

• Total Fat: 13.3 g
• Cholesterol: 6.8 mg
• Sodium: 330.6 mg
• Total Carbs: 57.4 g
• Dietary Fiber: 5.3 g
• Protein: 11.2 g

Wild Mushroom and Pumpkin Risotto is Italian cuisine.