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Stunning plated serving of Pumpkin & Wild Mushroom Risotto, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Pumpkin & Wild Mushroom Risotto

The creamy sweetness of pumpkin meets the rich, earthy depth of wild mushrooms in this soul-satisfying risotto. Each velvety spoonful promises a beautifully balanced harmony, creating a flavor memory that lingers long after the last bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Ingredients Method

Ingredients
  

The Infused Broth Base
  • 1 quart homemade or prepared low-sodium chicken broth
  • 1 cup pumpkin purée
The Aromatic Mushroom Foundation
  • 2 tablespoons olive oil
  • 8 ounces assorted wild mushrooms, chopped
  • 1 teaspoon ground sage
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
The Starch Build & Deglaze
  • 1 cup Arborio rice
  • ½ cup Marsala wine
  • 2 tablespoons butter
The Luxurious Finish
  • 2 tablespoons half and half
  • 4 ounces Parmesan cheese, grated, about 1 cup
  • 2 tablespoons chopped fresh parsley

Method
 

The Broth Infusion & Mushroom Sear
  1. Whisk together the chicken broth and pumpkin purée in a pot over low heat.
  2. Heat 2 tablespoons olive oil in a skillet over medium high heat.
  3. Add the mushrooms and cook until golden, about 5 minutes.
  4. Season with sage, salt and pepper.
Toasting the Rice & Deglazing
  1. Stir in the arborio rice and cook to toast, about 2 to 3 minutes more.
Add the Broth
  1. Pour in the wine and cook until the liquid disappears. Stir in a ladleful of the warmed broth and pumpkin purée. When the liquid is absorbed, add another ladleful.
  2. Continue until all of the broth has been absorbed.
  3. This should take about 20 minutes. The risotto will be wet, not sticky, chewy on the outside and tender on the inside.
The Silky Finish
  1. Stir in the butter, half and half and Parmesan cheese.
  2. Garnish with fresh parsley.