Roast Pumpkin & Mushroom Risotto

Risotto is often seen as a daunting dish to make. With a little care & attention, it is a simple & delicious dish that can be customised for your own flavour combinations. This recipe is a combines warming roast veges, herbs & an acidic hint of zesty lemon.

Risotto is often seen as a daunting dish to make. With a little care & attention, it is a simple & delicious dish that can be customised for your own flavour combinations. This recipe is a combines warming roast veges, herbs & an acidic hint of zesty lemon.

Yields1 Serving
 2 tbsp Olive Oil
 1 tsp Mrs Rogers Thyme
 1 tsp Mrs Rogers Sage
 1/2 Lemon, juiced
 1 1/2 cubed Pumpkin
 1 cup Pumpkin, cubed
 1 cup Button Mushrooms, halved
 3 Cloves of Garlic, roughly chopped
 Mrs Rogers Salt & Pepper to taste
 3 tbsp Butter
 1 Medium Onion, finely chopped
 1 cup Arborio rice
 ½ cup White wine
 1 Chicken or Vegetable Stock
 ½ cup chopped fresh Parsley
 ¼ cup grated Parmesan
1

Preheat oven to 180˚C.
Add pumpkin, mushroom, garlic, thyme, sage & olive oil to a bowl, toss to coat. Spread in a roasting dish, squeeze over lemon juice, season with salt & pepper & roast for 20-30mins until golden.

2

Meanwhile in a saucepan, heat stock to simmering then set aside.
In a large saucepan, melt 2 Tbsp butter, fry onions until soft then add rice & cook for 2-3min, stirring constantly.
Add wine to pan, stirring until liquid is absorbed.

3

Add stock, ½ cup at a time, stirring until liquid mostly absorbed before adding further stock, this will take around 30mins to absorb all the stock. When finished, the rice should be plump & soft. The liquid should be absorbed but the risotto should still ooze & run off a spoon. If it is gluggy then add a little water to loosen.

4

Take off heat, add last Tbsp butter, roasted veges, parsley & Parmesan cheese, stir gently, put a lid on the pot & let it sit for 3 minutes.
Stir once more before serving topped with shaved Parmesan.

HINTS & TIPS; Use a salt reduced stock then add further salt at the end if needed; A pinch of Cinnamon before serving adds warming spicy flavour.

Ingredients

 2 tbsp Olive Oil
 1 tsp Mrs Rogers Thyme
 1 tsp Mrs Rogers Sage
 1/2 Lemon, juiced
 1 1/2 cubed Pumpkin
 1 cup Pumpkin, cubed
 1 cup Button Mushrooms, halved
 3 Cloves of Garlic, roughly chopped
 Mrs Rogers Salt & Pepper to taste
 3 tbsp Butter
 1 Medium Onion, finely chopped
 1 cup Arborio rice
 ½ cup White wine
 1 Chicken or Vegetable Stock
 ½ cup chopped fresh Parsley
 ¼ cup grated Parmesan

Directions

1

Preheat oven to 180˚C.
Add pumpkin, mushroom, garlic, thyme, sage & olive oil to a bowl, toss to coat. Spread in a roasting dish, squeeze over lemon juice, season with salt & pepper & roast for 20-30mins until golden.

2

Meanwhile in a saucepan, heat stock to simmering then set aside.
In a large saucepan, melt 2 Tbsp butter, fry onions until soft then add rice & cook for 2-3min, stirring constantly.
Add wine to pan, stirring until liquid is absorbed.

3

Add stock, ½ cup at a time, stirring until liquid mostly absorbed before adding further stock, this will take around 30mins to absorb all the stock. When finished, the rice should be plump & soft. The liquid should be absorbed but the risotto should still ooze & run off a spoon. If it is gluggy then add a little water to loosen.

4

Take off heat, add last Tbsp butter, roasted veges, parsley & Parmesan cheese, stir gently, put a lid on the pot & let it sit for 3 minutes.
Stir once more before serving topped with shaved Parmesan.

Roast Pumpkin & Mushroom Risotto