Pumpkin-Chardonnay-Mushroom Risotto
I saw a mention of a recipe for Pumpkin-Chardonnay-Mushroom Risotto in the latest issue of Delicious Living and was so intrigued by the concept, I had to go to the magazine’s Web site to look up the recipe. It’s full of things I love, so I made it this past weekend, and I think it turned out great. I used butternut squash instead of the pumpkin. (Obviously, I also vegetized the original by changing the called-for chicken stock to vegetable stock.) I’m sure you could also use a vegan cheese or leave that out if you wanted to make it vegan.
This was only the second time I’ve made risotto. For some reason, I had it in my head that risotto is difficult to make, but it’s really not. It can be a little labor-intensive because you have to keep stirring it for 20 minutes or so as you add the liquid in stages. But stirring certainly isn’t difficult or complicated, and as Julie remarked, it can actually be kind of relaxing or meditative. And you don’t have to stir every single second—it’s OK to walk away for a minute to change the TV channel, pour yourself a glass of wine or get something out of the fridge. In a bonus for vegans, it gets its creaminess from the arborio rice rather than a dairy ingredient.
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