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Pumpkin, Mushroom and Spinach Risotto

A delicious creamy dish perfect for those winter nights in with a nice glass of wine!

Course Dinner, Main Course
Cuisine Italian
Keyword Mushroom Stew, Pumpkin, Risotto, Spinach, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 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

Instructions

  1. Add stock and water to a small pot and set on the stove to bring to a gentle simmer

  2. Prepare all vegetables as per ingredient list

  3. Once the stock has reached a simmer turn it to low to keep warm

  4. In a large wok or pan, heat olive oil over a medium heat

  5. Saute onion and garlic until translucent and slightly golden

  6. Add aborio rice and stir well to coat in remaining oil and lightly toast (2-3 minutes)

  7. Add mushrooms and white wine and stir well

  8. 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

  9. When you are about halfway though the stock, add in the pumpkin puree and stir well to combine

  10. Continue the process of gradually adding stock until rice is cooked

  11. 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

  12. Add salt and pepper to taste

  13. Once rice is ready, add spinach and parmesan cheese and stir through until spinach is wilted and cheese is melted

  14. Serve risotto in bowls, topped with freshly chopped parsley and additional parmesan cheese

Recipe Notes

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!