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.
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
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.
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
Description
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.
Method
Step 1
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.
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.
