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Mushroom, pumpkin and spinach risotto

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Mushroom, pumpkin and spinach risotto
Mushroom, pumpkin and spinach risotto
  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings
  • Capable cooks

Take advantage of seasonal veggies and try this flavoursome mushroom, pumpkin and spinach risotto.

Ingredients

  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • 1 tablespoon olive oil
  • 4 cups (1L) vegetable stock
  • 200g Swiss brown mushrooms, thinly sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (200g) arborio rice
  • 1/2 cup (125ml) white wine
  • 60g pkt Coles Australian baby spinach
  • 1/2 cup (40g) finely grated parmesan (or vegetarian hard cheese)
  • 1/4 cup (40g) pine nuts, toasted
  • 100g mascarpone
  • 50g blue cheese, crumbled
  • Baby spinach leaves, extra, to serve

Method

  • Step 1
    Preheat oven to 180C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 teaspoon of the oil. Toss to combine. Bake for 20 mins or until tender.
  • Step 2
    Meanwhile, bring stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
  • Step 3
    Heat half the remaining oil in a large saucepan over high heat. Add the mushroom and cook, stirring, for 5 mins or until lightly browned and tender. Transfer to a bowl.
  • Step 4
    Add the remaining oil to the pan. Add the onion and garlic. Cook, stirring, for 5 mins or until onion softens. Add the rice and cook, stirring, for 2 mins or until the grains of rice appear glassy. Add the wine and cook, stirring constantly, for 2-3 mins or until the wine has been absorbed. Add 1/2 cup (125ml) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed before adding more. Continue adding 1/2 – cupfuls of stock for 20 mins or until the rice is tender yet firm to the bite and risotto is creamy.
  • Step 5
    Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.
  • Step 6
    Combine the mascarpone and blue cheese in a small bowl. Divide the risotto among serving bowls. Spoon over the mascarpone mixture and sprinkle with remaining pine nuts and extra spinach.
  • Low carb
  • Lower gi

Nutrition

  • 2140 kj

    Energy

  • 30g

    Fat Total

  • 13g

    Saturated Fat

  • 6g

    Fibre

  • 18g

    Protein

  • 38g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

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