I’m not usually a risotto kind of gal but these cold, dark and miserable nights have got me craving something warm and hearty. I had some left over pumpkin and decided to whip up a risotto! I went to heaven and back while I was eating this. Everyone needs to try!

Serves: 2-3

Ingredients:

• 1 tbsp coconut oil
• 2 medium brown onions, diced
• 1 tsp chopped garlic
• 200g/1 cup risotto
• 4 cups vegetable stock (as a rule of thumb, 1:4 risotto to liquid ratio)
• 220g diced pumpkin
• 150g diced carrot
• 6-8 mushrooms, sliced
• 15g dried porchini mushrooms
• 2 tbsp nutritional yeast
• Optional: 1 tsp sage, 1 tsp oregano (or any other dried herbs)
• 1 tbsp chopped fresh parsley
• Salt & pepper to taste

Method:

1. In a large pan, heat up coconut oil. Add onions and garlic to the pan and sautee on a medium heat until the onions become translucent
2. Add the pumpkin and carrot, sautee for about 2 minutes
3. Add the sliced fresh mushrooms and risotto rice, along with 1 cup of the stock and turn up the heat on the pan
4. Stir the pan regularly. Once the rice starts to absorb the liquid, add another cup along with the porchini mushrooms
5. Keep stirring and adding more stock until risotto is fluffy and cooked through
6. Stir through the nutritional yeast, parsley, dried herbs, salt & pepper
7. Plate up, serve and enjoy!