Pumpkin-Shiitake Risotto

We love mushrooms! Mushrooms have great healing benefits, some well known ones are listed here:

  • Antimicrobial properties
  • Decreases inflammation
  • Reduces high blood pressure
  • Supports arterial wall structure
  • Anti-Tumor properties
  • Boosts immune system

Time: 30 mins
Serves: 2-4 people


  • 4-5 c vegetable stock
  • 2 Tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 2 c shiitake mushroom caps, sliced (can use frozen mixed mushrooms if desired)
  • 2 garlic cloves, minced
  • 1 c uncooked Arborio or other short-grain rice
  • 1/„2 c dry white wine
  • 1 tsp sea salt
  • 1 c fresh or canned unflavored pumpkin puree
  • 2 Tbsp fresh chives, chopped
  • 2 Tbsp fresh parsley, chopped
  • Optional: fresh grated parmesan


  1. In a medium saucepan, heat the broth until simmering. Reduce heat to low and keep warm.
  2. In a large nonstick pan, heat the oil over medium heat until shimmering. Add the onions, mushrooms, and garlic and cook, stirring occasionally, until softened, about 6-7 minutes.
  3. Add the rice to the pan and cook, stirring constantly, until the rice is lightly toasted and coated in oil, about 1 minute. Add the wine and reduce until nearly evaporated.
  4. Ladle 1 cup of the warm broth into the rice and stir constantly until the rice absorbs most of the liquid. Reduce heat, if necessary, to maintain a simmer. Stir continuously.
  5. Continue adding the broth in 1-cup increments, each time waiting for the rice to absorb most of the liquid, approximately 20-30 minutes.  The rice will slowly become creamy and cooked, with tender grains and a loose sauce.
  6. Reduce heat to low. Stir in the salt and pumpkin puree and heat through.  Add sea salt to taste and garnish with fresh chives, parsley, parmesan and serve immediately.

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