Mushroom, Pumpkin & Spinach Risotto with Mascarpone and Pine Nuts

Roast Pumpkin:

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.

Prepare Ingredients:

Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Small dice ³⁄₄ of the onion (you will have left over). Mix vege stock concentrate in 2 cups hot water from kettle and keep warm.

Cook Aromatics & Mushrooms:

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.

Finish Risotto:

Add the rice and cook, stirring, for 2 minutes or until the grains of rice appear glossy. Add 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.

Toast Pine Nuts:

Meanwhile, 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.

You Plate It:

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