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Mushroom & pumpkin risotto
Who doesn’t love a warm, comforting risotto? The great thing about this popular Italian dish is that it can take on the flavours of whatever season you are cooking in. Here, earthy mushrooms and pumpkin give it an autumnal flavour – try experimenting with a variety of oyster, shitake and porcini mushrooms too. But you can add whatever ingredients you prefer: some smoked bacon or chorizo would be a good addition for meat eaters in this risotto.
INGREDIENTS
Mushroom & pumpkin risotto
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 glass white wine
2 cups risotto rice
2 litres vegetable or chicken stock
1 punnet chestnut mushrooms
200g pumpkin, diced
1 knob butter
Pinch thyme
Bay leaf
Pinch parsley
Parmesan cheese, grated
METHOD
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TO SERVE
Serve with fresh parsley and grated parmesan