Pumpkin Risotto with Mushrooms and Crispy Shaved Brussels Sprouts

The weather seems to be in a perpetual state of the unknown today. It started out a little sunny and not unbearably cold but now it's a little dreary and getting cold so I wanted some comfort food to enjoy. Pumpkin risotto was the trick! Personally I find risotto easy to make. The "hardest" part of the entire cooking process is really just stirring and that's never bothered me. You won't find me hunched over the stove stirring like a fiend as the risotto horror stories would suggest. I really like mushrooms in my risottos but they can be omitted if you're not a big fan.. This would also be great as an easy dinner party meal when you don't want to deal with making multiple dishes or stick to a traditional roast supper. If you're eating this as a meal you can get 4 nice servings. If you want a side dish, you can get 8 or more sides, depending on how hungry your guests are. 

Pumpkin  Risotto with Mushrooms and  Crispy Shaved Brussels Sprouts

1 Cup Arborio Rice
4 Cups Chicken Stock

1/2 Cup Dry White Wine
2 Tablespoon Olive Oil
1/2 Medium Onion, diced
1 Pint Mushrooms, roughly chopped
1 Cup Pumpkin Puree
1/8 Teaspoon Cinnamon
1/8 Nutmeg 
1 Tablespoon Brown Sugar
1/2 Cup of Parmesan Cheese, grated
Salt and Pepper to Taste
Shaved Brussels Sprouts, for garnish

Start by warming the chicken stock in a small sauce pan. Next, heat 1 tablespoon olive oil in a large Dutch oven over medium heat and saute mushrooms until all the moisture is evaporated. About 5 -7 minutes. Salt the mushrooms at the end and remove from pan and set aside. 

Heat the remaining tablespoon of olive oil and saute onion until they start to become translucent. Add the rice and saute for 2-3 minutes so the grains start to “toast.”  Stir in the white wine and stir the rice until the liquid is completely absorbed. Once all the liquid is absorbed, add in 1 cup of warm chicken stock and stir until liquid is absorbed. Continue adding 1 cup of stock at a time until all the liquid is absorbed, stirring to bring out the starch, about 20-30 minutes total. 

Once the stock is all absorbed, take the pan off the heat and stir in the pumpkin, cinnamon, nutmeg, brown sugar, Parmesan cheese and pepper. Taste and add any additional salt if needed. I added a decent pinch of kosher salt.  Garnish with shaved Brussels sprouts and mushrooms. You can add in the mushrooms but I like to leave them out and have everyone can add them if they'd like. 

Crispy Shaved Brussels Sprouts
1 Tablespoon Olive Oil
2 Cups Brussels Sprouts, sliced 
Salt and Pepper
Zest of 1 Lemon
Juice of Half a Lemon

Heat Olive Oil in a pan over medium heat and saute sprouts until they start to brown. Add lemon juice, salt and pepper, stirring to incorporate. To serve, garnish with lemon zest.