This pumpkin and mushroom risotto recipe is a very simple and easy to make dinner recipe that the whole family will enjoy. This is a recipe that will suit vegetarians and can also be made vegan with little effort.
With 4 vegetables (pumpkin, onion, mushroom and baby spinach leaves), this is not only healthy but tastes really good with the creamy texture of the Arborio short grain rice and the Parmesan cheese.
View steps to make Pumpkin and Mushroom Risotto Pumpkin and Mushroom Risotto Ingredients 1 Pumpkin Butternut (medium) 2 Tbsp Olive Oil 1 Brown Onion 1 Cup Arborio Rice ¼ Cup Dry White Wine 3 Cups Vegetable Stock 1 Handful Button Mushrooms 1 Handful Baby Spinach Leaves 1 Pinch Salt 1 Pinch Pepper ¼ Cup Parmesan
Add ingredients to shopping list Utensils Making the Pumpkin and Mushroom Risotto Preparation Cut the skin off the pumpkin and into 2 centimeter cubes Dice the brown onion Slice up the button mushrooms Rinse the baby spinach leaves Cook the Pumpkin Preheat the oven to 200 degrees celcius Add the pumpkin to the baking paper on the oven tray Drizzle the pumpkin with half (1 tablespoon) of the olive oil Season with salt and pepper to preferred taste Cook in the oven for 30 minutes or until tender then set aside Cooking the Risotto Heat the pot over medium heat Add the rest of the (1 tablespoon) olive oil and the diced brown onion to cook until it begins to brown Add all of the Arborio rice and stir into the pot Add the dry white wine and stir until it has been absorbed by the rice Pour in 1 cup of the vegetable stock until it has been absorbed by the rice Add the sliced button mushrooms and another 1 cup of the vegetable stock and stir often until absorbed by the rice Add the handful of baby spinach leaves and the final 1 cup of vegetable stock and stir often until absorbed by the rice Lower the heat to a simmer when the rice is creamy and fluffy and stir in the pumpkin Serve into bowls and sprinkle the parmesan cheese over the top Season with Salt and Pepper as required to taste Notes & Tips
Make the rest of the Risotto while you wait for the pumpkin to cook.
Let the Risotto sit for 5 or 10 minutes before serving. Can be frozen for an easy meal later on
Tagged in , Dinner Recipes Lunch Recipes In the following cuisines Italian Recipes Published on Posted on January 5, 2021 January 30, 2021 Add Comment