Pumpkin Risotto Frittata with Mushrooms

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. 5. For topping, stir together parsley, basil, lemon zest, and the remaining 2 garlic cloves. Place in a resealable plastic bag to transport. 6. To serve, uncover skillet. Cut into wedges and sprinkle with topping.