Try this Wild Mushroom And Pumpkin Risotto recipe, or contribute your own.
Suggest a better description* Note: See the "Vegetarian Risotto" recipe which is included in this collection. In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add 1/2 cup stock and stir. Pumpkin will absorb the stock and end up "al dente". Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips. For the shiitake chips, in a fryer at 375 degrees, fry sliced shiitakes until brown. Drain well and salt. This recipe yields 4 servings. Suggested Wine: Seresin, Sauvignon Blanc, Marlborough New Zealand, 1997 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A33) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-22-1999 Recipe by: Ming Tsai
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 4 | ||
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Calories: 94 | ||
Calories from Fat: 27 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 729.4mg | 25 % | |
Potassium 286.2mg | 8 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 16.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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