Pepita and Mushroom Risotto
Oyster mushrooms and pumpkin seeds make an unexpected but delicious pair in this creamy Pepita and Mushroom Risotto. Serve this versatile dish on its own as a main course or alongside your choice of chicken, beef, pork or fish.
Makes: 2-3 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 8 ounces oyster mushrooms, stemmed and roughly chopped
- 2 cloves garlic, minced
- ½ cup raw pepitas
- 1 teaspoon salt, divided
- ¼ teaspoon pepper, plus more to taste
- 6 cups vegetable broth
- 1 cup arborio rice
- ¼ cup dry white wine
- ¼ cup heavy cream
- ⅓ cup pecorino Romano, grated, divided
- Fresh parsley, chopped, for garnish
- Lemon zest, for garnish
Instructions
- In a large saucepan over medium heat, heat oil and 2 tablespoons butter. Add mushrooms, garlic, pepitas, ¼ teaspoon salt and black pepper, and saute until mushrooms are glossy, about 6 to 7 minutes. Transfer mixture to a bowl and set aside.
- In a separate saucepan, bring vegetable broth to a boil.
- Return the first saucepan to medium-high heat and melt the remaining 2 tablespoons butter. Once melted and sizzling slightly, add the rice. Stir rice to coat evenly with butter, and toast until the edges become slightly translucent, about 5 minutes.
- Once the rice is toasted, add 1 cup of hot vegetable broth to the pan, stirring continuously to allow the rice to absorb the broth while cooking. Once the rice has absorbed most of the broth, add another cup of broth and continue stirring. Continue adding broth to the rice in the same method until the rice is al dente, about 20 minutes. The risotto should be slightly runny when done and not dry. You may not need all 6 cups of broth.
- Add the mushroom mixture to the risotto, along with the wine, cream, cheese and remaining ¾ teaspoon salt. Stir to combine.
- Divide risotto evenly between serving dishes and garnish with parsley and lemon zest. Serve immediately with additional cheese and black pepper sprinkled over the top, if desired.
Nutrition Information
Calories: 824|Sodium: 1571mg|Fat: 40.6g|Carbohydrates: 81.4g|Fiber: 9.4g|
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