I’m a big fan of risottos (here are some of my favourites!) so they show up on my meal plan somewhat regularly. This pumpkin mushroom risotto is my current favourite. Vegan friendly, packed with flavour and reheats well too. What more could you ask for!
Ingredients List
- 300g pumpkin
- 2tbs oil
- 1tsp nutmeg
- 1tsp cinnamon
- 1 litre vegetable stock
- 1 medium leek
- 4 cloves garlic
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 5 thyme sprigs
- 200g mushrooms
- 3 cups baby spinach
- Pepper
Steps
- Preheat oven to 180C
- Dice the pumpkin into 3cm pieces (with or without skin, up to you!). Toss with 1tsp of the oil and the nutmeg and cinnamon
- Roast for 30 minutes then set aside
- Meanwhile, combine the vegetable stock and 1 cup water in a saucepan and bring to the boil then reduce to a simmer
- Dice the leek and mince the garlic
- Heat 1tbs of the oil in a large pot and cook the leek and garlic until softened
- Add the rice and toss to coat then add the white wine and thyme. Cook, stirring, until the wine is absorbed
- Add the stock a ladleful at a time, stirring occasionally, until absorbed
- Meanwhile, slice the mushrooms and heat the remaining oil in a fry pan and cook mushrooms until golden
- When the rice is almost ready add the pumpkin, mushrooms and spinach and stir to combine, cooking until spinach is wilted
- Season with salt and pepper
I seriously love this pumpkin mushroom risotto. It’s creamy, full of vegetables and does not skimp on the flavour front. The garlic and thyme make all the difference! I love that it is also vegan friendly, making it excellent for dinner parties where you might have a mix of dietary requirements to accomodate.
I used a mix of portobello and swiss brown mushrooms for this recipe, but any mushrooms you have will work. I prefer to use more than one type for a mix of flavours, but really anything will be delicious! This pumpkin mushroom risotto does take a little bit of time to come together, but I promise it is worth it. I love making it on a Sunday and then having leftovers for Monday night as well!
Are you a risotto fan too? I recommend giving this pumpkin mushroom risotto a try!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!