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Pumpkin and Chanterelle Risotto

Updated: Feb 12, 2021

Day 37 of The Challenge (I lied. We cooked tonight rather than eating leftovers before leaving on our trip).

We roasted the last of our Georgia candy roaster pumpkin this evening, and had 250g of chanterelles left. It was either pumpkin pasta with a mushroom sauce or risotto. We opted for the risotto, and the pumpkin pasta will have to wait (although not to long. I do so love it and it had been a little while since I pulled out my pasta maker). This was creamy and filling (and orange) and very tasty.


250 g of Arborio rice

1 1/2 c roasted pumpkin in chunks

3 onions, chopped

1/2 head of garlic, peeled and chopped

250 g of chanterelles

3 tbsp olive oil

1 c of milk

1 1/2 - 2 c of water, broth or reserved mushroom water (like from prepping a chanterelle tart)

1 1/2 tsp sumac

1 tbsp lime juice

2 tsp thyme

1 tsp sage

1 tsp urfa biber (Turkish black chilli pepper)

salt and pepper to taste

Parmesan for sprinkling

1) Heat 1 tbsp of olive oil in a frying pan and sauté onions. When they go translucent and then begin to char a little on the bottom, add in the garlic and then keep them moving.

2) Heat the rest of the olive oil in a saucepan and add the rice. Stir until translucent then add the water/mushroom water/broth. Cook, stirring occasionally, until the liquid is absorbed. Add milk and stir.

3) Once garlic is soft, add the chanterelles, the thyme and the sage and lower the heat. Cook gently, allowing the mushrooms to give off their liquid.

4) As the rice cooks and absorbs the liquid, add the pumpkin and stir. Add sumac, and once the milk is absorbed, add lime juice and urfa biber.

5) When the rice has thickened and cooked, add the mushrooms and onions to the rice and mix. Salt and pepper to taste. Sprinkle desired parmesan over the top.

Super tasty. I love making risotto and find them relatively quick and easy once you figure them out. They are endlessly adaptable too. The flavours played off each other beautifully in this tonight. It would have worked with bacon, but I wouldn't go so far as to say that it lost out by not having any.

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