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Recipes

Pumpkin and mushroom risotto

A creamy autumn risotto with local pumpkin and seasonal mushrooms. Comforting and full of flavour.

Pumpkins of different varieties in a wooden crate at the shop.
Serves
4
Time
40 min
Ingredients
  • 320 g risotto rice
  • 400 g pumpkin
  • 200 g seasonal mushrooms
  • 1 onion
  • 1 litre vegetable stock
  • Grated mature cheese
  • Extra virgin olive oil

Method

  1. Gently fry the finely chopped onion in a good glug of oil.
  2. Add the diced pumpkin and the mushrooms, and cook for a few minutes.
  3. Stir in the rice and toast it for a couple of minutes.
  4. Add the hot stock a little at a time, stirring all the while.
  5. When the rice is just done, take it off the heat and stir in the grated cheese.

Serve straight away, nice and creamy. Enjoy!