A simple and tasty vegetarian risotto
This is a very straightforward dish, using only a few ingredients, perfect for a mid-week dinner.
Servings
3
Prep time:
5min
Cook time:
30min
Difficulty:
Easy
Ingredients
- 250g of chestnut mushrooms
- 200g pumpkin flesh
- 1/2 brown onion
- 25g butter
- 25g Parmigiano Reggiano
- 1tbsp olive oil
- 1 vegetable stock cube
- sprig of fresh thyme
- 1 cup risotto rice
- Salt and pepper to taste
Step by Step Instructions
Step 1
First, prepare the vegetables: peel and slice the onion, chop the mushrooms and dice the pumpkin. Set aside.
Step 2
Next, melt the butter in a pan, and pour over the olive oil. Add the onion and cook on low heat for 5 minutes, stirring. Then add the mushrooms and pumpkin, cook for a further 5 minutes on high heat.
Step 3
Next, make 100ml of vegetable stock by mixing the stock cube in boiling water. Add this to the pan with the mushrooms and pumpkin, turn down the heat to medium. Add the thyme leaves (reserve a few sprigs for garnish), salt and pepper to taste and cook for 20 minutes.
Step 4
Meanwhile, cook the rice as per packet instructions- normally taking around 20 minutes.
Step 5
Once the rice is cooked, add it to the pan with the mushrooms and pumpkin. Grate over the Parmigiano Reggiano, then mix well.
Step 6
The dish is now almost ready. Serve onto plates, top with thyme sprigs and serve. Enjoy!
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