Pumpkin & Mushroom Risotto

Sun, 27 October 2019

(Serves 4)

Ingredients:

200g Arborio Risotto rice

200g Pumpkin, peeled and deseeded and diced

100g Mushrooms, chopped

100g Parmesan Cheese, grated

1 Lemon

I Onion,finely chopped

1 Garlic Clove, finely chopped

Glug of Olive Oil

750ml Chicken or Vegetable Stock

Couple of sprigs of Thyme

1 tsp of Butter

A couple of sprigs of Fat Leaf Prsley, finely chopped

½  Lemon

 

Method:

1. Pre-heat the oven to 200 Celsius, 180 Celsius fan
2. Put the pumpkin into a roasting dish with a little oil, a few thyme leaves and salt and pepper
3. Roast for 20-30 minutes or until softened
4. Put the olive oil into a pan on a medium heat and gently sweat your onion with a little salt until softened
5. When the onion is almost ready, add the mushrooms, garlic and thyme leaves and stir for a couple of minutes
6. Add the rice to the pan, stirring making sure the rice is coated in the oil – add a little more oil if necessary
7. Start to add the stock, a ladleful at a time, stirring all the time.  It should take 20-25 minutes for all the liquid to be absorbed.
8. To finish, add a spritz or fresh lemon juice, stir the parmesan cheese through and top with a little parsley.