Pumpkin Risotto with Mushrooms

2 cups vegetable broth

1 cup short grain brown rice

⅓ cup chopped shallot

1 cup purreéd pumpkin

1 T lemon juice

Salt and pepper to taste

1 lb assorted fresh mushrooms (shitake, oyster, button) sliced, 5 cups

1 T tamari

4 cloves garlic

¼ cup raisins

2 T pepitas, chopped

1 T fresh sage chopped

1 tsp lemon zest

1.  For risotto, in a medium saucepan bring broth to boiling.  Stir in rice and shallot.  Reduce heat.  Cover and simmer 40-50 minutes or until broth is absorbed.  Add more water if needed (½ cup at a time, as needed until rice is tender).

2. Stir in pumpkin and lemon juice; heat through.  Season with salt and pepper.

3. In a large skillet combine mushrooms, tamari and garlic.  Cook over medium heat until mushrooms are tender (I like them a little crispy).

4. Top risotto with mushrooms and sprinkle with raisin mixture.

Recipe from Forks Over Knives Nov 2020 Magazine Edition