Wild Mushroom And Pumpkin Risotto Recipe

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Nutrition per serving    (USDA % daily values)
CAL
96
FAT
11%
CHOL
4%
SOD
19%

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Ingredients for 4 servings

4 cups vegetarian risotto

SHIITAKE CHIPS

1/2 to 1 cup vegetable stock

1/4 cup white wine

1 teaspoon five spice

1 cup quartered shiitakes

3 minced shallots

1/2 tablespoon fresh minced thyme

Canola oil

1 tablespoon butter (optional)

1 cup morels

Salt to taste

1 cup shiitake chips, for garnish

1 cup thinly sliced shiitakes

Truffle oil for garnish

2 cups fine diced pumpkin

Salt and black pepper to taste

1 tablespoon honey

1 cup chanterelles

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