• Ingredients:
  • 3 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 small red onion, half minced and half sliced
  • 3 cloves garlic, minced
  • 1 ½ cups short grain rice
  • 1 cup pumpkin puree
  • 5 ½ cups vegetable broth

Let the FunGuy help squash that dinner time hunger with a bowl of warm and creamy risotto. Not just any risotto, but a pumpkin risotto that plays host to a bunch of mushrooms, inside and out, by cooking them into the rice and adding a handful of crispy ones on top! 

What are you waiting for? Get in the kitchen and stir up some up!

DIRECTIONS:

  1. Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add in the minced red onion and the garlic let them cook 1 minute. Add in 3/4ths of the FunGuy mushrooms and saute until lightly browned. Add the rice to the pan and stir it to coat each grain in the olive oil. Allow the rice to cook, stirring frequently, for about 5 minutes or until it starts to smell nutty and fragrant. 
  2. Stir the pumpkin into the rice and pour in about ¼ cup of the broth to the pan, stirring and gently scraping any stuck bits from the bottom. Allow the rice to simmer and absorb the stock before adding more to the pan as it starts to dry. Continue to add ¼ cup of broth, stirring to allow it to distribute through the rice, at a time as the rice cooks and becomes tender and the texture becomes creamy. 
  3. After all of the broth has been added and the rice is tender cover the pan and turn off the heat. Allow it to sit about 3-5 minutes.
  4. As the risotto cooks, make the mushroom and onion topping.
  5. Add the remaining olive oil to a clean saute pan and place it on a stove over medium high heat. Add the rest of the mushrooms and the sliced onion and let them cook until browned and crispy around the edges, stirring occasionally so they don’t stick.
  6. Spoon the risotto into a bowl and top with the crispy onions and mushrooms. Serve immediately.

Have a Fun meal!