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.
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.
