Mushroom and Pumpkin Risotto

We had good friends over for dinner tonight before our male halves went to play a gig with their jazz band. Fredrik disturbed this friend deeply by mentioning his new-found distaste for meat -- "this just doesn't sit well with me," O. said, looking a little distraught. I suggested it might be because, since they work at the same company (and also worked at the same company before that), are members of 3 or 4 or ten bands together, constantly start and stop and start and stop and start again using tobacco together, and otherwise seem to live intertwined and parallel lives, that O. might be afraid a meatless future is also on the horizon for him. It didn't help that his wife said she wouldn't have a problem with that either!

I used some of the several kilos of pureed pumpking I now have on hand to try my hand at a mushroom and pumpkin risotto. It was quite good except for two things -- one, it had too little salt. But everyone knows that about my cooking at this point, so no shocker there. Two, it really is a bit light on fat and protein to be served alone. But bah, if we add more cheese or... I dunno, drink a glass of heavy cream along with it? Then it's fine! Noone complained, anyway. :)

Mushroom and Pumpkin Risotto (6 portions)

3 T butter (45 g smör)
3 cloves garlic, finely chopped (3 vitlöksklyftor, finhackade)
1 yellow onion, chopped (1 gul lök, hackad)
1 lb assorted mushrooms, chopped (450 olika sorters svamp, hackade)
3/4 c cracked wild rice (2 dl vildris)
1 1/2 c long-grain rice (4 dl parboiled ris)
20 oz. pumpkin meat (600 g färdigpurerad pumpa)*
5 c vegetable bullion (1,2 l grönsaksbuljong)
1 t salt (1 tsk salt)
1 t sage (1 tsk salvia)
1 t thyme (1 tsk timjan)
6 T dried cranberries (6 msk torkade tranbär)
6 T grated parmesan (6 msk riven parmesan)

In a large pot, saute garlic and onions until tender. Add the mushrooms and continue to saute until they are soft. Add the rice and cook another minute or two. Mix in the pumpkin until it coats the rice and then add the bullion, sage, thyme and salt. Bring to a boil; lower heat and simmer for about 30 minutes, adding more liquid if needed. Sprinkle over the cranberries and cheese after dishing up on individual plates.

Calories per serving: 455
Protein: 11 g
Fat: 10 g
Carbs: 79 g


*I believe pumpkin typically comes in 15 oz (450 g) cans. I'm sure this amount it fine. I just happened to have 20 oz from the pumpkin I baked this morning.