Pumpkin-Mushroom Risotto with Sweet Potato
Submitted by: Danielle Crail
- 1 medium yellow onion finely diced
- 5 cloves garlic minced
- 8 oz. baby bella mushrooms diced
- 2 Tbsp. unsalted butter
- 4 Tbsp. parsley dried
- 2 Tbsp. sage dried
- 1 medium sweet potato cubed
- 1/2 cup parmesan freshly grated
- 6 oz. Aloha from Oregon Pumpkin Butter w/ Port
- 4 cups chicken stock
With 3 cups chicken stock, add rice and bring to boil uncovered. Turn to low heat, cover and simmer 35 minutes until tender and stock is almost absorbed. In separate pot, boil sweet potato until just al dente. Set aside.
While rice is cooking, sauté garlic and onion in butter until translucent. Add mushrooms. Saute. Continue to simmer, add parsley and sage, and remaining cup of chicken stock. Add the pumpkin butter and allow to simmer down until slightly thickened. Just before adding the rice, stir in cooked sweet potato. Add rice and any remaining chicken stock to sauté pan. On medium high heat, constantly stir rice until remaining stock is absorbed but rice is creamy. Stir in parmesan and take off heat.