Hi Friends, Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing one of my favourite soup recipes of all time, Roasted Sweet Potato, Ginger and Coconut Soup! This is a super easy, affordable and healthy plant based meal option that will keep …
Hello hello hello! Welcome to another Kiah’s Kitchen blog post! This is the second instalment of my September Grocery Budget Challenge! If you haven’t seen week one, you can check it out here. For those that need a quick recap – this challenge is all …
Welcome to another Kiah’s Kitchen recipe post!
This delicious and creamy pumpkin, mushroom and spinach risotto came about because I am really focusing on minimising food waste and being frugal in the kitchen. I had a butternut pumpkin (I think in America this is called butternut squash) that was going to go bad, however I didn’t have anything to use it for at the time. So I decided to cut it in half and scoop out the seeds, place the two halves face down on a baking tray and bake in the oven for about an hour and a half until cooked through. I then scooped the flesh out into a container and froze it for use in a future recipe.
Well my friends, this is the recipe. I had some arborio rice in my cupboard that needed to be used so I decided to create a pumpkin risotto using the cooked pumpkin puree in my freezer. I added in mushrooms because they provide a delicious flavour and are a great substitute for meat in a dish like this (I’m a mushroom lover) and some spinach for greens.
The pumpkin makes this risotto really creamy without actually having to use cream! I did use parmesan, if you are vegan or avoiding dairy, just substitute in a vegan parmesan alternative such as nutritional yeast or vegan cheese.
Risotto really is a labour of love, there is a lot of stirring involved, it’s definitely not a set and forget kind of meal, but I promise you the effort is worth it. We are in the middle of winter here in Australia and it was so nice to sit down to this warming, hearty and nourishing meal after a long day at work.
I hope you enjoy this recipe, if you do make it send me a photo over on Instagram, I’d love to see your creation! Also feel free to follow me @kiah.mcfarlane to see all of my cooking escapades, waste minimisation tips and just general life adventures!
Until next time,
Pumpkin, Mushroom and Spinach Risotto
A delicious creamy dish perfect for those winter nights in with a nice glass of wine!
- 1/4 cup olive oil
- 1 large brown onion peeled and diced
- 4 cloves garlic peeled and finely diced (or minced)
- 400-500 grams white or brown mushrooms sliced
- 2 cups pumpkin puree or cooked pumpkin
- 2 cups spinach
- 1 heaped cup arborio rice
- 4 cups organic chicken or vegetable stock
- 1 cup water
- 1/2 cup white wine
- 1/2 cup grated parmesan cheese plus extra for serving (or vegan/dairy free alternative)
- 1/2 cup fresh parsley chopped
- 1 tsp salt and pepper to taste
Add stock and water to a small pot and set on the stove to bring to a gentle simmer
Prepare all vegetables as per ingredient list
Once the stock has reached a simmer turn it to low to keep warm
In a large wok or pan, heat olive oil over a medium heat
Saute onion and garlic until translucent and slightly golden
Add aborio rice and stir well to coat in remaining oil and lightly toast (2-3 minutes)
Add mushrooms and white wine and stir well
Continue to stir rice gently adding 1-2 ladles of stock at a time and waiting until liquid is mostly absorbed before adding the next ladle
When you are about halfway though the stock, add in the pumpkin puree and stir well to combine
Continue the process of gradually adding stock until rice is cooked
When cooked, rice should not be hard, but there should be texture to it when you bite into it, generally you can begin testing around 15 minutes or so however it can often take up to 20 minutes
Add salt and pepper to taste
Once rice is ready, add spinach and parmesan cheese and stir through until spinach is wilted and cheese is melted
Serve risotto in bowls, topped with freshly chopped parsley and additional parmesan cheese
Risotto is generally best served fresh, rice as a rule does not really freeze well so I recommend consuming immediately after cooking and if there are leftovers, store in an airtight container in the refrigerator and eat the following day. This dish is a delicious comfort meal during those cold winter months, perfect with a glass of wine!
Hi Friends! Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe! Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, …
Welcome! In the spirit of transitioning into winter (if you live in Australia like me) today I am sharing one of favourite my go-to winter dinners; Potato, Spinach and Chickpea Curry. I love a good curry, they are hearty, comforting, flavourful and aromatic. They are …
It’s been a hot minute since I have posted here, sorry about that folks! To make up for it, I have for you a delicious, comforting and super easy lentil spaghetti bolognese! This recipe is packed full of nutrients and flavour, perfect for those cool autumn nights we are currently experiencing here in Melbourne. This recipe makes a lot so why not have some friends around, crack open a bottle of red wine and have a night in! Otherwise, this meal keeps really well in the fridge or freezer making it a perfect meal prep option.
As always, if you make any of my recipes and share them on insta, please tag me @kiahs.kitchen or use the hashtag #kiahskitchen – I would love to see how it turns out.
Vegan Lentil Spaghetti Bolognese
Delicious, very easy and very filling! This Vegan Spaghetti Bolognese is sure to satisfy anyone.
- 2 400ml cans of brown lentils drained & rinsed
- 2 medium carrots peeled
- 2 stalks celery washed
- 300 grams swiss brown mushrooms cleaned
- 3-4 cloves garlic skin removed
- 1 whole brown onion peeled & quatered
- 1 cup frozen green peas
- 1/4 tsp red chilli flakes
- 1 tbsp dried oregano
- 1 tbsp dried parsely
- 1 cup vegetable stock
- 1 jar organic tomato pasta sauce
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 packet spaghetti
- 1 pinch salt & pepper to taste
- 1 pinch nutritional yeast for serving
- 1/4 cup fresh parsley for serving
Fill a large pot with water and set on high heat to bring to the boil
In food processor, pulse the onion until finely chopped
Heat olive oil in large non-stick pan on medium-high heat
Add chopped onion to the pan, sauté until golden
Add the whole garlic cloves to the food processor and pulse until finely chopped, add to the pan with the onion and sauté for a further minute or so
Chop the carrots into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan with the onion and garlic
Chop the celery into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan
Finally, add the mushrooms to the food processor, pulse until roughly chopped, then add to the pan
Stir vegetables over a medium heat for a minute further
Add the rinsed brown lentils, the vegetable stock, the pasta sauce, the tomato paste and the dried herbs/chilli flakes to the pan
Stir contents well to combine and season with salt and pepper as desired
Bring Bolognese sauce to a boil and then immediately reduce to a simmer
Cook for 20 minutes, stirring occasionally
With 10 minutes to go, add the spaghetti to the boiling water with a generous amount of salt and cook according to packet instructions
Add the frozen peas to the bolognese sauce and stir well
When the spaghetti is cooked to your liking, drain and divide among 4-6 bowls (depending on desired serving size)
Spoon the bolognese sauce evenly over the pasta
Top each serving with nutritional yeast and fresh parsley leaves
Serve immediately and enjoy!
If you do not have a food processor, chop all vegetables by hand before you commence cooking.
For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.