Last night my sister and I made dinner together. She made stuffed mushroom caps and I made pumpkin risotto with asparagus. We were inspired by the feeling of fall coming around the corner. We love the vegetables that September has to offer as well as the warm spices and fresh herbs. The mushroom caps are vegetarian and the pumpkin risotto can be made vegan by leaving out the parmesan cheese and adding a pinch more of salt for the flavor the parmesan may have given.
Pumpkin Risotto
Ingredients
1 pound box of arborio rice/risotto
1 onion chopped small
1 tbs olive oil
6 sage leaves fresh
2 tsp salt
2 tsp pepper
1 tsp ground allspice
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 cup dry white wine
4 cups heated vegetable broth
1 15 oz. can of organic pumpkin
1/2 cup parmesan cheese
1 small bunch of asparagus
In a large pot saute onion in olive oil, add salt and pepper and allspice, nutmeg and cinnamon spices. Saute until golden. Add risotto and sage leaves and stir until risotto is coated. Add white wine and stir until wine has dissolved. Add one cup at a time of vegetable broth allowing plenty of time for each cup to me completely absorbed, This may take around 30 minutes. Once Risotto has absorbed all the liquid stir in pumpkin and parmesan cheese. Then it is ready to serve.
Steam asparagus in a small pot for about 5 -7 minutes and serve on the side of finished risotto.
Yield 6 servings
Mushroom Caps by Melissa
Ingredients
12-14 button mushrooms rinsed and stems removed
1/4 cup panko bread crumbs
1/8 cup shredded parmesan cheese
1/8 cup shredded Dubliner sharp cheddar cheese
7 Basil leaves chopped finely
1 tsp pepper
In a mixing bowl add panko bread crumbs, cheeses, basil and pepper. Mix together well and fill each mushroom cap with a small spoonful. Bake at 350 degrees for about 25 minutes.
Yield 12-14 mushroom caps
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