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SAUTÉED MUSHROOM AND BUTTERNUT PUMPKIN RISOTTO

Yields2 ServingsCook Time20 mins

 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 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
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.

Nutrition Facts

Servings 0