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Sautéed mushroom and butternut pumpkin risotto

Sautéed mushroom and butternut pumpkin risotto
  • Serves: 2
  • Cooks In: 20 minutes
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Ingredients

2 garlic cloves minced
½ medium brown onion, finely diced
1 cup arborio rice
cup crisp white wine for cooking
1 cup (270g) pumpkin puree
500 ml vegetable stock
2 sprigs fresh thyme leaves
½ cup parmesan cheese, grated
Cracked pepper to taste
Unsalted butter for cooking
Mushroom toppings:
1 ½ cups of mixed mushrooms - Swiss, cups and flat mushrooms - finely sliced
1 sprig fresh thyme leaves
To serve:
Extra shaved parmesan cheese
1 tbsp roughly chopped parsley

Method

1

Add the diced onion, minced garlic and a knob of butter to a heavy base large frying pan on medium heat. Sauté until the onions become transparent.

2

Add the arborio rice followed by the white wine and stir. Allow to simmer for a few minutes before gradually pouring in the stock while continuously stirring. Allow the rice to absorb the liquid before pouring in further stock,then add the thyme.

3

Once the rice has completely absorbed all of the water then add the pumpkin purée and stir through and allow to absorb for 5 minutes.

4

Add the grated parmesan cheese and a good pinch of cracked pepper, stir through.

5

In a smaller frying pan add a knob of butter followed by the sliced mushrooms and the thyme. Sauté until the mushrooms become golden brown. Remove from the heat.

6

To serve, spoon the pumpkin risotto into bowls, add the sautéed mushrooms over the top and sprinkle with parsley and parmesan cheese.

Ingredients

 2 garlic cloves minced
 ½ medium brown onion, finely diced
 1 cup arborio rice
  cup crisp white wine for cooking
 1 cup (270g) pumpkin puree
 500 ml vegetable stock
 2 sprigs fresh thyme leaves
 ½ cup parmesan cheese, grated
 Cracked pepper to taste
 Unsalted butter for cooking
Mushroom toppings:
 1 ½ cups of mixed mushrooms - Swiss, cups and flat mushrooms - finely sliced
 1 sprig fresh thyme leaves
To serve:
 Extra shaved parmesan cheese
 1 tbsp roughly chopped parsley

Directions

1

Add the diced onion, minced garlic and a knob of butter to a heavy base large frying pan on medium heat. Sauté until the onions become transparent.

2

Add the arborio rice followed by the white wine and stir. Allow to simmer for a few minutes before gradually pouring in the stock while continuously stirring. Allow the rice to absorb the liquid before pouring in further stock,then add the thyme.

3

Once the rice has completely absorbed all of the water then add the pumpkin purée and stir through and allow to absorb for 5 minutes.

4

Add the grated parmesan cheese and a good pinch of cracked pepper, stir through.

5

In a smaller frying pan add a knob of butter followed by the sliced mushrooms and the thyme. Sauté until the mushrooms become golden brown. Remove from the heat.

6

To serve, spoon the pumpkin risotto into bowls, add the sautéed mushrooms over the top and sprinkle with parsley and parmesan cheese.

Sautéed mushroom and butternut pumpkin risotto

Tags:

 Dinner, Healthy, Rice, Vegetarian

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