Wild Mushroom And Pumpkin Risotto - BigOven 122280

Wild Mushroom And Pumpkin Risotto

Ready in 1 hour

Top-ranked recipe named "Wild Mushroom And Pumpkin Risotto"

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Try this Wild Mushroom And Pumpkin Risotto recipe, or contribute your own. "Mushrooms" and "Eastwest" are two tags used to describe Wild Mushroom And Pumpkin Risotto.


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Canola oil
2 c pumpkin; Fine-diced
Salt; to taste
Black Pepper; freshly ground
1 c Morel mushrooms
1 tb Honey
1 c Chanterelle mushrooms
1 c shiitakes; Thinly-sliced
3 Shallots; minced
1/2 tb Fresh thyme; minced
1/2 c Vegetable stock; (to 1 cup)
Salt; to taste
4 c Vegetarian Risotto; see
1 c shiitake mushrooms; Quartered
1/4 c White wine
1 ts Five spice powder
1 tb Butter; (optional)
Truffle oil; for garnish

Original recipe makes 4



* 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

Calories Per Serving: 94 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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