- 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
- Step 1Preheat 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 2Meanwhile, bring stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
- Step 3Heat 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 4Add 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 5Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.
- Step 6Combine 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
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles