Pumpkin & Mushroom Risotto

When I make risotto I start with a base recipe and then add my flavours towards the end. I mostly use precooked/roast pumpkin for this dish and reheat it in the microwave for a minute before adding to the risotto. If making this risotto with raw pumpkin cut the pumpkin into smaller pieces. I cook the mushrooms and add them at the end as I do not want to discolour the risotto with the mushroom juices. As with the pumpkin, the mushrooms can be cooked in advance and reheated. My favourite cheese with this version of risotto is Meredith Goats Cheese, however, any other fetta or grated cheese could be used.

How To Make Risotto

Heat oil and butter in a saucepan, add onion and leek and cook gently on low heat until onion and leek soften, approx 2 -3 minutes, then add garlic and cook a further minute.

Add rice and stir continuously for about 2 minutes.

Add approximately 1 cup of the hot stock and stir.

The rice should be just simmering. Add thyme. Continue to simmer and stir every few minutes until the stock has been absorbed.

Add another cup of stock, stir and simmer. Add half the pumpkin or if using raw pumkin add all of it. The large chunks of pre roasted pumpkin will break up as you stir the risotto.

Add remaining pumkin and mushrooms, reheat them in microwave if necesary.

Pumpkin and Mushroom Risotto

Base Risotto 1 tablespoon oil 1 tablespoons butter 1 onion, finely diced 1 leek, finely sliced 2 cloves garlic, crushed 1 cup Arborio Rice ¼ cup dry white wine(optional) 3 cups of liquid stock or water with stock powder added. ¼ cup cream ¼ cup grated Parmesan/Provolone Piccante cheese

Pumpkin and Mushroom 2 cups diced pumpkin, preferably roasted and cut into largeish dice, if using raw cut into small dice. 2 cups sliced mushrooms, sautéed 8-10 sprigs thyme or ¼ teaspoon dried thyme To serve Meredith goats cheese or shaved/grated Parmesan or Provolone Piccante Chopped parsley and thyme

Step 1

Put stock in saucepan and bring to the boil then reduce heat and simmer or boil cup by cup in the microwave.

Heat oil and butter in a saucepan, add onion and leek and cook gently on low heat until onion and leek soften, approx 2 -3 minutes, then add garlic and cook a further minute.

Add rice and stir continuously for about 2 minutes. Add dry white wine if using, stir until absorbed into rice mixture. Add thyme

Step 2

Add approximately 1 cup of the hot stock and stir. The rice should be just simmering. Continue to simmer and stir every few minutes until the stock has been absorbed.

Step 3

Add another cup of stock, stir and simmer. Add half the pumpkin or if using raw pumkin add all of it. The large chunks of pre roasted pumpkin will break up as you stir the risotto.

Step 4

Add remaining cup of stock and continue cooking until rice is tender and cooked. 

When cooked, add remaining pumkin and mushrooms, reheated in microwave if necesary. Cover and allow to stand for a minute or two.

Serve with cheese on top and a sprinkling of fresh chopped parsley and thyme if available