Easy Mushroom & Pumpkin Risotto
with Parmesan & Pecans
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Red Onion
2 packet
Garlic Paste
1 packet
Peeled & Chopped Pumpkin
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1 packet
Sliced Mushrooms
1 packet
Rosemary
1 packet
Pecans
(Contains: Pecan; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Nan's Special Seasoning
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop the red onion. • Place onion and peeled & chopped pumpkin on a lined oven tray. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20 minutes.
• When pumpkin has 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 the mushroom & pumpkin risotto between bowls. • Top with remaining Parmesan and pecans. Enjoy! TIP: Don't chop almonds to save time if desired!
