Pumpkinandmushroomrisottorecipemain
31 Mar 2010

Recipe: Pumpkin and mushroom risotto

1 mins to read
"The slow stirring of the rice and stock is very soothing and the sweet and earthy flavour of the pumpkin and mushrooms is simply delicious" – Petrea King.


Ingredients

  • 15g dried porcini mushrooms
  • 250g button mushrooms, quartered
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 250g pumpkin, cut into 1.5cm cubes
  • About 7 cups hot vegetable stock
  • 2 cups arborio rice
  • 75g freshly grated parmesan

Method

Soak the porcini in 1 cup of near boiling water for 15 minutes. Drain, reserving the soaking liquid to combine with the stock, and finely chop the porcini. Panfry the quartered fresh mushrooms with a drop of oil and reserve.

Heat the olive oil in a large, heavy-based saucepan. Add the pumpkin and cook for 5 minutes or until nearly tender. Add the rice and porcini to the saucepan and cook for 1 minute while stirring.

Combine the stock and the porcini soaking liquid in another saucepan and simmer. Stir a ladle of hot stock into the rice mixture and stir until the liquid is absorbed. Continue adding the stock and stirring, one ladleful at a time, until the rice is creamy and cooked. Add more stock if necessary. Stir through the cooked button mushrooms and grated parmesan and serve in warm bowls.

Serves 4



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