Creamy Pumpkin Gochujang Risotto
This cozy one-pan pumpkin gochujang risotto takes all the creamy comfort of a classic Italian dish and layers in the spicy bold Korean flavors. Topped with parmesan cheese, shiitake mushroom, and crispy sage - this dish is the ultimate fusion meal.
Ingredients
Shiitake Mushroom and Crispy Sage
- 1 tbsp unsalted butter
- 4 shiitake mushroom, rehydrated and sliced
- 12-15 fresh sage leaves
Pumpkin Gochujang Risotto
- 1 tbsp unsalted butter
- 3 clove garlic, minced
- ½ red onion , chopped
- 1 tsp thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ tbsp gochujang, *add more if you like spicy
- 1 tsp gochugaru , *add more if you like spicy
- 1 ½ cup Arborio Rice
- ½ cup white cooking wine, optional, to deglaze
- 4 cups vegetable or chicken broth, *warm
- 1 can pumpkin puree
- ½ cup parmesan cheese , grated
Instructions
Shiitake Mushroom & Crispy Sage
- In a pan, melt 1 tbsp of unsalted butter over medium heat. Add sliced mushroom and sage and fry for about 2-3 minutes. Remove from heat and set them aside.
Pumpkin Gochujang Risotto
- In a medium pot, warm your vegetable or chicken broth over medium heat until simmering. Remove from the heat and set aside.
- In the same pan that you used to cook mushroom and sage, melt 1 tbsp of butter and add in garlic, red onion, thyme, salt, and pepper. Sauté until fragrant.
- Add gochujang and gochugaru, and cook for about 1 minute until well combined.
- Add Arborio rice, stirring constantly until each grain is lightly glossy. *Optional* Add in the white wine to de-glaze the pan.
- Add 1 cup of warm broth at a time, stirring constantly until the liquid is absorbed before adding more.
- After adding the last cup of broth, stir in pumpkin puree. Continue cooking until the rice is creamy and tender. The rice will take about 20 minutes to cook.
- Top the risotto with parmesan cheese, shiitake mushroom, and crispy sage. Serve hot and enjoy!
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