Take advantage of seasonal veggies and try this flavoursome mushroom, pumpkin and spinach risotto.
- Preheat oven to 180C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 teaspoon of the oil. Toss to combine. Bake for 20 mins or until tender.
- Meanwhile, bring stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
- Heat half the remaining oil in a large saucepan over high heat. Add the mushroom and cook, stirring, for 5 mins or until lightly browned and tender. Transfer to a bowl.
- Add the remaining oil to the pan. Add the onion and garlic. Cook, stirring, for 5 mins or until onion softens. Add the rice and cook, stirring, for 2 mins or until the grains of rice appear glassy. Add the wine and cook, stirring constantly, for 2-3 mins or until the wine has been absorbed. Add 1/2 cup (125ml) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed before adding more. Continue adding 1/2 - cupfuls of stock for 20 mins or until the rice is tender yet firm to the bite and risotto is creamy.
- Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.
- Combine the mascarpone and blue cheese in a small bowl. Divide the risotto among serving bowls. Spoon over the mascarpone mixture and sprinkle with remaining pine nuts and extra spinach.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set