If you haven't noticed, I love mushrooms. I especially love wild mushrooms such as chanterelles and morels. I find them very Samhuinn-y and adore them in dishes this time of year. For this recipe they can be subbed with porcini or shiitake mushrooms. Also, to mix it up a bit if using fresh pumpkin, try pureeing half the pumpkin and roasting the diced second half and adding it to the risotto
Spiced Pumpkin and Mushroom Risotto
2 large shallots, minced
2-3 cloves garlic, minced (or more)
1/4-1/2 cup olive oil
2 cups arborio rice
1 cup dry white wine
5-6 cups of hot vegetable stock
2 cans organic pumpkin (or if you have fresh pumpkin 2 cups of finely diced and pureed)
1 cup chanterelles, large dice
1 cup morels, sliced lengthwise
1/2 cup grated Parmesan
1/2 Tb fresh thyme, minced
1/4 tsp ground nutmeg
1/4 tsp ground coriander
Salt and black pepper to taste
toasted pumpkin seeds, garnish (opt)
In a medium saucepan over medium-high heat, warm olive oil and saute shallots and garlic. Add rice and stir to coat rice with oil.
Add wine and continue stirring until wine has been absorbed. Add 3 cups of the hot veg stock so that rice is completely covered. Add more if needed.
Continue to cook, stirring frequently until stock is absorbed.
Add 1 cup of hot stock and continue to cook and stir until liquid is absorbed, repeat with last 1-2 cups. Rice should be chewy and much of the liquid absorbed.
Stir in pumpkin, thyme, nutmeg mushrooms and parmesan and turn heat to low and let cook 5 min. Salt and pepper to taste and serve.
More Samhuinn recipes- at Hearth and Home Witchery
- Yule Cookie Recipes, 2003-2008
- Raising Chickens
- Companion Planting
- Container Gardening
- Non-Toxic Cleaning
- Organic Pest Control
- Gardening by the Moon
- Seasonal Kitchen-August 2008
- Seasonal Kitchen-Summer Solstice 2008, 2009
- Seasonal Kitchen-Samhuinn 2008
- Seasonal Kitchen-Harvest 2008
- Seasonal Kitchen-July 2008