• Prep-time: / Ready In:
  • Makes 1 frittata

The natural sweetness of pumpkin plays well with the savory, earthy notes of fresh mushrooms in this rustic risotto frittata. A cast-iron skillet does double duty for cooking and keeping this hearty dish warm for serving. Fresh gremolata on the side adds color and bright flavor.


  • 1 lb. assorted fresh mushrooms (such as shiitake, cremini, and button), sliced
  • 1 tablespoon tamari
  • Freshly ground black pepper, to taste
  • 1 32-oz. container low-sodium vegetable broth
  • 2 medium leeks, halved and sliced (2 cups)
  • 6 cloves garlic, minced
  • 2 cups dry short grain brown rice
  • 1 15-oz. can pumpkin
  • 2 tablespoons flaxseed meal
  • ½ cup dry whole wheat breadcrumbs
  • 2 tablespoons lemon juice
  • Sea salt, to taste
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon lemon zest


  1. Preheat oven to 450°F. Line a large shallow baking pan with parchment paper. Spread mushrooms in a single layer in baking pan. Sprinkle tamari and pepper over mushrooms. Roast about 25 minutes or until golden.
  2. Meanwhile, for risotto, in a medium saucepan bring broth and 2 cups water to simmering over medium. In a large saucepan cook leeks and 4 of the garlic cloves over medium about 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add rice; cook and stir 1 minute. Add ½ cup hot broth to rice; cook, stirring constantly, until liquid is almost absorbed. Continue adding broth ½ cup at a time, making sure most of the liquid is absorbed before adding more, until all liquid is absorbed and rice is just tender, about 45 minutes. Stir in pumpkin.
  3. Meanwhile, in a small bowl stir together flaxseed meal and ⅓ cup water; let stand 10 minutes. Stir flaxseed mixture, bread crumbs, roasted mushrooms, and lemon juice into risotto. Season with salt and pepper.
  4. Reduce oven temperature to 350°F. Spoon risotto mixture into a 10-inch cast-iron or oven-going skillet, spreading into an even layer. Bake 40 minutes or until top is dry and frittata seems set. To transport, cover skillet and wrap in a towel.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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