Easy Mushroom & Pumpkin Risotto

Easy Mushroom & Pumpkin Risotto

with Parmesan & Pecans

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Is there any dish more comforting than a rich and creamy risotto? This version comes with a healthy serving of veggies to make it a nourishing meal everyone will love.

Tags:Quick PrepVeggieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 bag

peeled & chopped pumpkin

2 sprig


1 packet

sliced mushrooms

1 packet

garlic paste

1 packet

arborio rice

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese


1 packet


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

40 g



2 cup

boiling water

1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3126 kJ
Fat32 g
of which saturates14.6 g
Carbohydrate91.6 g
of which sugars14.2 g
Protein19.8 g
Sodium1303 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. • Roughly chop red onion. • Place onion and peeled & chopped pumpkin in a baking dish. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20 minutes.


• When the veggies have 10 minutes remaining, boil a kettle of water. • Pick and roughly chop rosemary. • In a large frying pan, heat a drizzle of olive oil and 1/2 the butter over a medium-high heat. Cook the sliced mushrooms, stirring occasionally, until tender, 5-6 minutes. • Add garlic paste, rosemary and Nan's special seasoning and cook, stirring, until fragrant, 1 minute. Add arborio rice and stir to coat. Add the boiling water and vegetable stock pot. Stir to combine.


• Transfer risotto mixture to the baking dish with the pumpkin. Gently stir to combine then cover tightly with foil and bake until the liquid has been absorbed and the rice is 'al dente', 24-28 minutes. • Stir through 1/2 the grated Parmesan cheese, the remaining butter, a drizzle of white wine vinegar and baby spinach leaves. Season to taste.

TIP: Stir through a splash of water if the risotto looks dry.


• Roughly chop pecans. Divide mushroom & pumpkin risotto between bowls. • Top with remaining Parmesan and pecans.

TIP: Keep the pecans whole to save time!