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
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200g/1 cup risotto
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4 cups vegetable stock (as a rule of thumb, 1:4 risotto to liquid ratio)
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220g diced pumpkin
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150g diced carrot
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6-8 mushrooms, sliced
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15g dried porchini mushrooms
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2 tbsp nutritional yeast
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Optional: 1 tsp sage, 1 tsp oregano (or any other dried herbs)
- 1 tbsp chopped fresh parsley
- Salt & pepper to taste
Method:
- 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
- Add the pumpkin and carrot, sautee for about 2 minutes
- Add the sliced fresh mushrooms and risotto rice, along with 1 cup of the stock and turn up the heat on the pan
- Stir the pan regularly. Once the rice starts to absorb the liquid, add another cup along with the porchini mushrooms
- Keep stirring and adding more stock until risotto is fluffy and cooked through
- Stir through the nutritional yeast, parsley, dried herbs, salt & pepper
- Plate up, serve and enjoy!