Pumpkin, Mushroom & Spinach Risotto

Craving a rich, hearty, one-pan meal that warms your soul? This Pumpkin, Mushroom & Spinach Risotto recipe is your answer! It's ready in 30 minutes and a dish that the whole family will love.

Product: Thistle Be Good Pumpkin with Toasted Pine Nuts and Roasted Garlic Risotto

Serves: 4
Effort: Easy
Prep time: 10 mins
Cook time: 30 mins
Gluten-free

Ingredients

• 300g pumpkin, chopped into small 1 cm cubes
• 1 red onion, finely diced
• 1 tbsp olive oil
• 200g mushrooms, diced
• 1 tsp Grange Garlic or 1 garlic clove, minced
• 1 packet of pumpkin risotto
• 800ml chicken stock
• 120g spinach, wilted
• 100g Parmesan, grated
• Salt & pepper

Instructions

1. In a large frying pan, heat 1 tbsp of olive oil. Add the onion and pumpkin, and fry for 7 minutes on medium heat until the onion is soft and the pumpkin has a little colour.
2. Add the mushrooms and garlic, cook for 4-5 minutes until the mushrooms are cooked.
3. Pour in the risotto packet and give everything a good stir for 1 minute.
4. Pour in the chicken stock, stir to combine.
5. Cover, bring to a boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally. Add a little more stock, ¼ cup at a time, if it is cooking too quickly.
6. Once the risotto is cooked, add the wilted spinach and Parmesan, stir through, cover, and leave to stand for 2 minutes before serving.
7. To serve, sprinkle with extra Parmesan. Season with salt and pepper to taste.

Hints & Tips

• Quick tip – place your fresh spinach in a bowl and cook in the microwave for 30 second intervals until wilted. It makes its easier to stir through your risotto.

• Serve as a standalone meal or add your favourite protein such as grilled chicken or lamb chops. Lemon wedges on the side add a touch of zing to this rich and creamy dish.
• This dish is also great served in bowls with a poached egg each.
• Store in the fridge for 3 days. Suitable for freezing.