Creamy Pumpkin Risotto

October means one thing. Pumpkin season! Here’s our very own creamy pumpkin risotto recipe using our delicious Carnaroli Risotto Rice. This ones a crowd pleaser!

30 mins

3-4 people

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INGREDIENTS

1 Tbsp. Mr Organic Rapeseed Oil

1 Tbsp fresh thyme

2 shallots, finely diced

2 cloves of garlic minced

100ml of vegan white wine

150g of pumpkin puree

250g of Mr Organic Risotto Rice

300ml of vegetable stock

1 Tbsp nutritional yeast

salt and pepper to taste

125g shitake mushrooms

1 tsp of Mr Organic Rapeseed Oil

1-2 tbsp tamari

1/4 tsp black pepper

METHOD

1. Heat the rapeseed oil in a large pan & place the thyme inside. Cook for 1-2 minutes until fragrant, then remove it from the oil and set aside.

2. Fry the shallots for 1 minute, then add in the garlic for 30 secs and reduce the heat. Pour in the wine to deglaze. Add the pumpkin puree & rice and stir to combine. Heat for 2 mins whilst stirring.

3. Start adding the vegetable stock,100ml at a time. Continue to stir slowly and bring to a simmer for 30-40 minutes, until the rice is soft and the risotto creamy.

4. Stir in the nutritional yeast & thyme and season to taste with salt & pepper.

5. Fry the shiitake mushrooms in a little oil for 4-5 minutes until soft. Remove from the heat and stir in the tamari soy sauce. Sprinkle with black pepper & serve on top of the creamy pumpkin risotto.