Pumpkin and Mushroom Risotto Recipe

Making the Pumpkin and Mushroom Risotto

1. Cut the skin off the pumpkin and into 2 centimeter cubes
2. Dice the brown onion
3. Slice up the button mushrooms
4. Rinse the baby spinach leaves

1. Preheat the oven to 200 degrees celcius
2. Add the pumpkin to the baking paper on the oven tray
3. Drizzle the pumpkin with half (1 tablespoon) of the olive oil
4. Season with salt and pepper to preferred taste
5. Cook in the oven for 30 minutes or until tender then set aside

1. Heat the pot over medium heat
2. Add the rest of the (1 tablespoon) olive oil and the diced brown onion to cook until it begins to brown
3. Add all of the Arborio rice and stir into the pot
4. Add the dry white wine and stir until it has been absorbed by the rice
5. Pour in 1 cup of the vegetable stock until it has been absorbed by the rice
6. Add the sliced button mushrooms and another 1 cup of the vegetable stock and stir often until absorbed by the rice
7. Add the handful of baby spinach leaves and the final 1 cup of vegetable stock and stir often until absorbed by the rice
8. Lower the heat to a simmer when the rice is creamy and fluffy and stir in the pumpkin
9. Serve into bowls and sprinkle the parmesan cheese over the top
10. Season with Salt and Pepper as required to taste