Pumpkin and wild mushroom risotto with saffron

Wild mushroom risotto with pumpkin

Hello everyone!

Welcome back on Top Food Facts.

We have prepared another seasonal recipe with pumpkin and wild mushrooms.

This is the first vegan risotto that I cook – it turned out great.

I have always loved a good risotto. The rice still needs to be a little bit crunchy and there should be a small amount of juice around it. When you do it with arborio, you get this silky texture of the stock that thickens because of the starch that’s contained in the rice. It even smells amazing – as soon as you start frying it in onions and garlic. Usually when I do a risotto I use fresh thyme and fresh rosemary. Using fresh herbs takes your food to a higher level. I enjoy working with them since I started cooking. Every single dish that I serve is accompanied by some kind of fresh herb. Thyme is my favorite – it goes really well with pasta sauces and risotto obviously.

When products are in season their flavor is much better so I really recommend you to try to cook this meal – you will love it.

Pumpkin risotto with wild mushrooms

If you like the way it looks you will be interested in how it’s done – and here we go!

Pumpkin and wild mushroom risotto
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 200 gr arborio rice
  • 50 gr onions
  • 1 clove of garlic
  • 150 gr wild mushrooms
  • 150 gr roasted pumpkin
  • 50 gr green peas
  • 30 gr crushed walnuts
  • saffron, fresh thyme, fresh rosemary
  • vegetable stock (put saffron in your stock) (600-700 ml) - depends how much you want to cook the rice (use more stock if you like it softer)
  1. Fry the onions, garlic in a little oil.
  2. Add the arborio and fry until translucent.
  3. Add a ladleful of hot stock, cook over a medium heat and keep stirring until all the stock is absorbed.
  4. Repeat this until the rice no longer has a chalky core and the risotto is thick and glossy.
  5. Take it off the heat and transfer into a plate (you will use it again in 10 minutes)
  6. Now it's time to cook the mushrooms, seasoning them with salt and pepper
  7. Cook for 5 minutes and now add the pumpkin and the fresh herbs
  8. Give it another 5 minutes for all the flavors to get together and put the rice back again
  9. Add just a little bit of stock and cook for another 2 minutes
  10. Make sure that not all of the stock that you added at the end gets absorbed, you need some of this juice to stay when you serve
  11. When it's ready, plate it up and sprinkle with the walnuts

I have never been a big fan of pumpkin – but I feel like I’ve missed a lot. It’s a great product that goes well in many types of dishes. I also had fun preparing it. I had to cut it in half, and because of its hard skin I had to roast it and then scoop out the flesh with a spoon. It’s totally worth it!

Wild mushroom risotto with pumpkin

That’s all for today my lovely readers!

Next week we will be cooking with another good product of this season – beetroot!

Now I am going back to my notebook where I create all of my posts and where a lot of ideas are being born.

Have fun!

Bye bye 🙂

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