Pumpkin, spinach, mushroom Risotto

Submitted by: Danielle Osieck
Gourmet one- pot wonder

Serves: 2-3

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: risotto ·

Ingredients

1 small pumkin or squash (butternut or such), cut into chunks
1 med onion chopped finely
2 garlic cloves chopped finely
250g risotto (Arborio) rice (like a good cup full)
couple cups of sliced mushrooms (any kinds)
bunch of spinach washed and chopped (Beet greens are even better!
approx. 4 cups of veggie stock, kept warm/hot !
1/2 cup of dry white wine
1/4 cup of grated fresh parmesan cheese or to taste
1 tblsp butter
olive oil

Method

Roast the pumpkin with a bit of olive oil in the oven.
Meanwhile prepare the other ingredients,
Sautee mushrooms in a bit of olive oil until tender. Remove. Steam or sautee spinach and set aside.
Sautee onion on low for 8 min or until thoroughly cooked, add garlic for another 2 min. Add dry rice and increase the heat to med high toasting the rice but not burning the garlic! Add the butter to the hot pan and then deglaze with the white wine. Turn down heat to mod. low. and wait until wine absorbs, then begin adding stock, cupfull at a time until aborbed and then repeat until rice is cooked (should be tender but firm still). Toss in roasted pumpkin, mushies and spinach and grated cheese to taste. Serve piping hot with fresh cracked pepper.

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