Pumpkin & Wild Mushroom Risotto with Saffron
Mushroom risotto gets a fancy makeover with this delicious vegan recipe for pumpkin, wild mushroom and saffron risotto.
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Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2
Rating:
Total Time: 25 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 100 100 g arborio rice
- 25 25 g onions
- 0.5 0.5 clove of garlic
- 75 75 g wild mushrooms
- 75 75 g roasted pumpkin
- 25 25 g green peas
- 15 15 g crushed walnuts
- 0.125 0.125 tsp saffron
- 1 1 sprigs of fresh thyme
- 0.5 0.5 sprig of fresh rosemary
- 350 350 ml Vegetable stock
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
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