Pumpkin & Mushroom Risotto
The most delicious and simple baked risotto – perfect for cozy, nourishing dinners. This one is a must-add to your evening meal rotation!
Recipe:
Ingredients:
2 tbsp extra virgin olive oil
1 leek, finely sliced
2 garlic cloves, finely chopped
¼ bunch parsley (stalks finely chopped, leaves picked)
2 cups mushrooms, sliced
1 cup Arborio rice
3 cups pumpkin, chopped into small pieces
3 cups chicken broth (I use my homemade gelatinous broth—about ¼ broth, the rest boiling water)
30g butter
½ cup parmesan cheese, grated
Sea salt & black pepper
Method:
Preheat the oven to 180-200°C.
Heat the olive oil in a large ovenproof pot over medium-high heat.
Add the leek, garlic, and parsley stalks. Season with salt and pepper. Sauté for 4-5 minutes.
Add the mushrooms and sauté for 2-3 minutes until lightly browned.
Stir in the pumpkin, Arborio rice, and chicken broth. Bring to a gentle boil.
Cover the pot and transfer to the oven to bake for 25 minutes.
Remove the pot and check for liquid. If needed, add a bit more boiling water.
Stir in the butter and parmesan until creamy. Adjust seasoning.
Stir in the parsley leaves before serving.
Serves: 4
