Recipe: Pumpkin and Mushroom Risotto (saucepan or pressure cooker)

PUMPKIN AND MUSHROOM RISOTTO

"This is an autumn treat as a first course or entree. You can use it to fill winter squash in place of the bread stuffing, or omit the cheese and use it to stuff a turkey or chicken."

3 cups vegetable broth (about), (2 cups if you're using a pressure cooker*)
1 tablespoon extra virgin olive oil
1 onion, chopped
2 teaspoons minced fresh sage or crumbled dried
1 cup chopped firm mushrooms (such as cremini or Portobello)
1 cup diced fresh pumpkin (or butternut squash)
1 cup uncooked Arborio rice
2 tablespoons dry white wine (or 1 tablespoon white wine vinegar or Champagne vinegar)
1/4 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg, or to taste
Salt and freshly ground black pepper

Pour the broth into a heavy saucepan and bring to a simmer over medium-high heat. Turn the heat down to low, keeping the broth hot.

Heat the olive oil in a heavy saucepan over medium heat. When hot, add the onion and sage, and saute until the onion is soft, about 6 minutes.

Add the mushrooms to the onions and continue stirring until they darken and the liquid they give off has evaporated, about 7 minutes.

Add the pumpkin and rice to the mushroom mixture, and stir to coat with the rest. Add the wine or vinegar and stir until most of it has evaporated, about 1 minute.

Add vegetable broth to cover by about an inch and stir until it's been absorbed. Continue to add broth about 1/3 cup at a time, stirring often until the rice is cooked through and the mixture is creamy, about 20 minutes altogether.

Stir in the cheese (if you're not using this for stuffing) and nutmeg. Season with salt and pepper.

*TO PREPARE IN A PRESSURE COOKER:
In a pressure cooker, proceed as directed above to the point where you add the broth. Add 2 cups of broth and bring to a boil. Lock on the lid and let come to moderate pressure. Maintain moderate pressure for 7 minutes. If you're using a gas stove, you can do this by turning the heat down as far as it will go. If you're using an electric stove, transfer the cooker to a burner preheated to low. Remove from the heat. When the pressure has come all the way down, tilt the cooker away from yourself and remove the lid. If excess liquid remains, return to medium-low heat and stir until it's gone, usually about 1 to 2 minutes. Stir in the cheese and nutmeg. Season with salt and pepper.)

TO MAKE UP TO 2 DAYS AHEAD:
- Wrap or cover tightly, preferably in a glass container, and refrigerate.

- Take out of the refrigerator about 2 hours before serving, transfer to a serving bowl, cover with plastic wrap, and let come to room temperature.

- To reheat, place the risotto in a heat-resistant dish or bowl. Cover loosely with foil and place inside a large baking dish. Add water to the outer dish until it comes halfway up the side of the one with the risotto. Heat for 20 minutes, stirring occasionally and adding water as necessary to maintain the level.

Makes 4-6 servings
Adapted from source: Almost Vegetarian Entertaining by Diana Shaw