Mushroom, pumpkin and spinach risotto
Bursting with flavour, this risotto is guaranteed to be a new favourite. Loaded with mushrooms, pumpkin and spinach, it’s finished with a delicious blue cheese mascarpone.
- 500g butternut pumpkin, peeled, cut into 2cm pieces
- 1 tbs 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
- 1/4 cup (40g) pine nuts, toasted
- 100g mascarpone
- 50g blue cheese, crumbled
- Baby spinach leaves, extra, to serve
Preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 tsp of the oil. Toss to combine. Bake for 20 mins or until tender.
Meanwhile, bring stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
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.
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.
Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.
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.