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!


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!
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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.
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