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Mushroom, pumpkin and spinach risotto
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a delightful seasonal veggie risotto with mushrooms, pumpkin, and spinach.
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • 1l vegetable stock
  • 200g Swiss brown mushrooms, thinly sliced
  • 200g rice
  • 125ml white wine
  • 60g pkt baby spinach
  • 40g parmesan
  • 40g pine nut
  • 100g mascarpone
  • 50g blue cheese, crumbled
  • Baby spinach leaves, extra, to serve
Instructions:
  • Preheat your oven to 180C. Line a baking tray with parchment paper. Spread the pumpkin on the tray, drizzle with 1 teaspoon of oil, and toss to coat evenly. Bake for 20 minutes or until the pumpkin is tender.
  • While waiting, heat the stock in a saucepan over medium heat until it comes to a boil. Lower the heat to maintain a gentle simmer.
  • Heat half of the remaining oil in a large saucepan over high heat. Cook the mushrooms, stirring occasionally, for 5 minutes or until they are golden brown and tender. Transfer to a bowl.
  • -Pour remaining oil into the pan and sauté the onion and garlic until softened. -Stir in the rice and cook until translucent. -Deglaze with wine, stirring until absorbed. -Gradually add simmering stock, stirring constantly until liquid is absorbed each time. -Repeat until rice is creamy and al dente, about 20 minutes.
  • Combine mushrooms, pumpkin, spinach, Parmesan, and half of the pine nuts into the risotto, stirring well.
  • In a small bowl, mix mascarpone and blue cheese. Serve the risotto in bowls, top with the cheese mixture, remaining pine nuts, and extra spinach.

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