15/05/2023
Pumpkin, mushroom & leek risotto
I used the pumpkin and leeks from this weeks organic vege box from to make this yummy dinner last night
Ingredients:
4 cups vegetable or chicken broth (warm - I use bone broth)
2 Tbsp olive oil (divided)
250grams sliced Swiss brown mushrooms
1 cup pumpkin, chopped into bit size chunks
Sea salt + black pepper to taste
3/4 cup thinly sliced leeks
1 cup arborio rice
1 Tbsp butter (optional)
1/4 cup parmesan cheese (plus more for serving)
Fresh chopped parsley or chives (optional // to garnish)
Method:
- roast pumpkin in oven then place aside
- warm broth
- heat a large saucepan over medium heat. - Once hot, add half the olive oil and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned – 3-4 minutes. Remove from pan and set aside in a small dish.
- Heat the same large saucepan over medium heat once more. Once hot, add remaining olive oil and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.
- Add arborio rice, and cook for 1 minute, stirring occasionally to coat.
- Add 1/4 cup stock and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
- add warmed stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer.
- Continue to add stock, stirring to incorporate, until the rice is 'al dente' – This whole process should only take 15-20 minutes
- Once the rice is al dente, remove from heat and add butter (optional), parmesan cheese, and the cooked mushrooms & pumpkin from earlier. Stir to coat.
- Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more parmesan to enhance the cheesiness.
- To serve, divide between serving bowls, additional vegan parmesan cheese, and a sprinkle of parsley or chives
