Mushroom and Pumpkin Risotto with Pine Nuts

Preheat oven to 180°C. Medium dice pumpkin into 1-2 cm pieces. Line baking tray with baking paper. Place the pumpkin on the tray, drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 20 minutes or until tender.

Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Small dice onion. Mix stock concentrate in 4 cups hot water from kettle and keep warm.

Heat olive oil (enough to cover the base) in a pot on medium-high heat. Add onion, garlic and mushrooms. Cook, stirring for 5 minutes or until onion softens.

Add the arborio rice, stirring for 2 minutes or until the grains of rice appear glossy. Add white wine and cook, stirring, 1-2 minutes or until wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

While risotto is cooking, place pine nuts in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan.

Add the roasted pumpkin, ¹⁄₂ spinach, ¹⁄₂ parmesan and ¹⁄₂ pine nuts to the risotto. Stir to combine. Divide the risotto among serving bowls. Spoon over the thickened cream and sprinkle with remaining pine nuts, parmesan and baby spinach. Enjoy!

Preheat oven to 180°C. Medium dice pumpkin into 1-2 cm pieces. Line baking tray with baking paper. Place the pumpkin on the tray, drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 20 minutes or until tender.

Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Small dice onion. Mix stock concentrate in 4 cups hot water from kettle and keep warm.

Heat olive oil (enough to cover the base) in a pot on medium-high heat. Add onion, garlic and mushrooms. Cook, stirring for 5 minutes or until onion softens.

Add the arborio rice, stirring for 2 minutes or until the grains of rice appear glossy. Add white wine and cook, stirring, 1-2 minutes or until wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

While risotto is cooking, place pine nuts in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan.

Add the roasted pumpkin, ¹⁄₂ spinach, ¹⁄₂ parmesan and ¹⁄₂ pine nuts to the risotto. Stir to combine. Divide the risotto among serving bowls. Spoon over the thickened cream and sprinkle with remaining pine nuts, parmesan and baby spinach. Enjoy!

Preheat oven to 180°C. Medium dice pumpkin into 1-2 cm pieces. Line baking tray with baking paper. Place the pumpkin on the tray, drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 20 minutes or until tender.

Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Small dice onion. Mix stock concentrate in 2 cups hot water from kettle and keep warm.

Heat olive oil (enough to cover the base) in a pot on medium-high heat. Add onion, garlic and mushrooms. Cook, stirring for 5 minutes or until onion softens.

Add the arborio rice, stirring for 2 minutes or until the grains of rice appear glossy. Add white wine and cook, stirring, 1-2 minutes or until wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

While risotto is cooking, place pine nuts in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan.

Add the roasted pumpkin, ¹⁄₂ spinach, ¹⁄₂ parmesan and ¹⁄₂ pine nuts to the risotto. Stir to combine. Divide the risotto among serving bowls. Spoon over the thickened cream and sprinkle with remaining pine nuts, parmesan and baby spinach. Enjoy!

Preheat oven to 180°C. Medium dice pumpkin into 1-2 cm pieces. Line baking tray with baking paper. Place the pumpkin on the tray, drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 20 minutes or until tender.

Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Small dice onion. Mix stock concentrate in 2 cups hot water from kettle and keep warm.

Heat olive oil (enough to cover the base) in a pot on medium-high heat. Add onion, garlic and mushrooms. Cook, stirring for 5 minutes or until onion softens.

Add the arborio rice, stirring for 2 minutes or until the grains of rice appear glossy. Add white wine and cook, stirring, 1-2 minutes or until wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

While risotto is cooking, place pine nuts in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan.

Add the roasted pumpkin, ¹⁄₂ spinach, ¹⁄₂ parmesan and ¹⁄₂ pine nuts to the risotto. Stir to combine. Divide the risotto among serving bowls. Spoon over the thickened cream and sprinkle with remaining pine nuts, parmesan and baby spinach. Enjoy!

Preheat oven to 180°C. Medium dice pumpkin into 1-2 cm pieces. Line baking tray with baking paper. Place the pumpkin on the tray, drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 20 minutes or until tender.

Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Small dice onion. Mix stock concentrate in 2 cups hot water from kettle and keep warm.

Heat olive oil (enough to cover the base) in a pot on medium-high heat. Add onion, garlic and mushrooms. Cook, stirring for 5 minutes or until onion softens.

Add the arborio rice, stirring for 2 minutes or until the grains of rice appear glossy. Add white wine and cook, stirring, 1-2 minutes or until wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

While risotto is cooking, place pine nuts in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan.

Add the roasted pumpkin, ¹⁄₂ spinach, ¹⁄₂ parmesan and ¹⁄₂ pine nuts to the risotto. Stir to combine. Divide the risotto among serving bowls. Spoon over the thickened cream and sprinkle with remaining pine nuts, parmesan and baby spinach. Enjoy!

Preheat oven to 180°C. Medium dice pumpkin into 1-2 cm pieces. Line baking tray with baking paper. Place the pumpkin on the tray, drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 20 minutes or until tender.

Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Small dice onion. Mix stock concentrate in 2 cups hot water from kettle and keep warm.

Heat olive oil (enough to cover the base) in a pot on medium-high heat. Add onion, garlic and mushrooms. Cook, stirring for 5 minutes or until onion softens.

Add the arborio rice, stirring for 2 minutes or until the grains of rice appear glossy. Add white wine and cook, stirring, 1-2 minutes or until wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

While risotto is cooking, place pine nuts in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan.

Add the roasted pumpkin, ¹⁄₂ spinach, ¹⁄₂ parmesan and ¹⁄₂ pine nuts to the risotto. Stir to combine. Divide the risotto among serving bowls. Spoon over the thickened cream and sprinkle with remaining pine nuts, parmesan and baby spinach. Enjoy!