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Mushroom risotto gets a fancy makeover with this delicious recipe for pumpkin, wild mushroom and saffron risotto.
Prep time: Cook time: Total time: Serves: 2
Ingredients
- 200g arborio rice
- 50g onions
- 1 clove of garlic
- 150g wild mushrooms
- 150g roasted pumpkin
- 50g green peas
- 30g crushed walnuts
- 1/4 tsp saffron
- 2 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- Vegetable stock (put saffron in your stock) (600-700 ml) – depends how much you want to cook the rice (use more stock if you like it softer)
Method
- Fry the onions and garlic in a little oil.
- Add the arborio rice and fry until translucent.
- Add a ladleful of hot stock, cook over a medium heat and keep stirring until all the stock is absorbed.
- Repeat this until the rice no longer has a chalky core and the risotto is thick and glossy.
- Take it off the heat and transfer into a plate (you will use it again in 10 minutes)
- Now it’s time to cook the mushrooms, seasoning them with salt and pepper
- Cook for 5 minutes and now add the pumpkin and the fresh herbs
- Give it another 5 minutes for all the flavors to get together and put the rice back again
- Add just a little bit of stock and cook for another 2 minutes
- Make sure that not all of the stock that you added at the end gets absorbed, you need some of this juice to stay when you serve
- When it’s ready, plate it up and sprinkle with the walnuts
