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20% off

Morrisons closed cup mushrooms!

cook

Mushroom & pumpkin risotto

Restaurant: Warner's Recipes
Serves: 6
Prep / cook time 35 minutes

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.

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20% off Morrisons closed cup mushrooms!
Valid until 31st October 2023
Taste Club members can enjoy 20% off Morrisons closed cup mushrooms! Perfect for making that autumn 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

1

Peel and chop the pumpkin flesh into chunks. Drizzle with olive oil, salt and pepper and roast in an oven until browned for about half an hour.

2

Heat the stock in a saucepan or the microwave, set aside and keep warm.

3

Melt the butter in a deep pan. Fry the onion gently until softened. Add the garlic and chopped mushrooms and fry until browned.

4

Add the rice and coat with the butter and onion mixture. Cook for 2 minutes. Add the wine, stir and simmer until reduced.

5

Add a cupful of the warm stock at a time and stir until the liquid reduces. Keep going until the rice is just cooked (about 25 minutes).

6

Add the cooked pumpkin, the herbs and the grated cheese. Stir to combine and season to taste. Add more parmesan cheese before serving.

TO SERVE

Serve with fresh parsley and grated parmesan