Roast Pumpkin & Mushroom Risotto

Risotto is often seen as a daunting dish to make, but with a little care and attention it becomes simple, comforting, and deeply rewarding. It’s also incredibly versatile, allowing you to tailor it to your own flavour combinations. This version brings together warming roasted vegetables, fresh herbs, and a bright, zesty hint of lemon for a balanced, tasty finish.

Ingredients

• 1 1/2 cups cubed Pumpkin
• 1 medium Onion, finely chopped
• 1 cup Button Mushrooms, halved
• 3 cloves Garlic, roughly chopped
• 1 cup Arborio Rice
• 1/4 cup grated Parmesan
• 1 tsp Mrs Rogers Dried Thyme
• 1 tsp Mrs Rogers Dried Sage
• 1L Mrs Rogers Chicken or Vegetable Stock
• Mrs Rogers Pepper, to taste
• Mrs Rogers Salt, to taste
• 1/2 cup White Wine
• 1/2 cup chopped Fresh Parsley
• 1/2 Lemon, juiced
• 2 Tbsp Olive oil
• 3 Tbsp Butter

Directions

1. Preheat oven to 180°C (fan bake).
2. In a bowl, toss pumpkin, mushrooms, garlic, thyme, sage, and olive oil until well coated. Spread into a roasting dish, squeeze over lemon juice, and season with salt and pepper. Roast for 20–30 minutes, until golden and tender.
3. Meanwhile, bring the stock to a gentle simmer in a saucepan, then keep warm over low heat.
4. In a large saucepan, melt 2 tbsp butter over medium heat. Add the onion and cook until soft and translucent. Stir in the rice and cook for 2–3 minutes, stirring constantly.
5. Pour in the wine and stir until fully absorbed.
6. Add the warm stock, ½ cup at a time, stirring continuously and allowing each addition to be mostly absorbed before adding the next. Continue for about 30 minutes, until the rice is plump and tender. The risotto should be creamy and flowing but still hold its shape on a spoon. If it becomes too thick, loosen with a little water.
7. Remove from heat and stir through the remaining 1 tbsp butter, roasted vegetables, parsley, and Parmesan. Cover and let rest for 3 minutes.
8. Stir gently once more, then serve topped with shaved Parmesan.