Mushroom & Pumpkin Risotto
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 250grams broccoli, cut into florets
- 650grams pumpkin, peeled, cut into 1cm cubes
- 1 brown onion, finely chopped
- 200grams mushrooms, thickly sliced
- 2tablespoons extra virgin olive oil
- 4 cup vegetable stock
- 20grams parmesan cheese, finely grated
- 1/2 cup parmesan, shaved (to serve)
- 1 pinch pepper (for garnish)
- 2 cup arborio rice
Nutrition per serving
2580kJ / 618Cal
2580 Kilojoules or 618 Calories
30% of daily energy intake*
Protein
18.6grams
Fat
15.6grams
Carbs
101grams
Sugars
16.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C.
Step 2 of 6
Heat oil in a large heavy-based ovenproof casserole dish over a medium heat. Add mushrooms and cook, stirring often for 5 minutes or until browned. Transfer to a bowl.
Step 3 of 6
Add pumpkin and onion to casserole dish and cook, stirring often for 5 minutes or until just tender. Add rice and stir until coated in oil.
Step 4 of 6
Pour vegetable stock into casserole dish and bring to the boil. Cover and bake in the oven for 20 minutes.
Step 5 of 6
Place broccoli into a bowl and cover with boiling water. Stand for 2 minutes or until just tender, drain. Add to casserole dish with grated parmesan. Gently stir until well combined.
Step 6 of 6
Serve topped with shaved parmesan and freshly ground black pepper.
You might also like
Your identity is kept private from the public