Mushroom and pumpkin risotto with crushed nuts
Mushroom and pumpkin risotto with crushed nuts
Ingredients
- 2 tbs extra virgin olive oil
- 5 garlic cloves, peeled and crushed
- 1 cup mushrooms, sliced
- 1L vegetable stock
- 2 cups arborio or brown rice
- 3 tbs nut butter of choice
- 1 cup pumpkin, diced
- 2 cups baby spinach, shredded
- 1 cup walnuts, crushed
- 4 sprigs thyme, chopped
Method
- In a large saucepan, heat 1 tbs oil and saute garlic. Add mushrooms and cook for a further 5 minutes.
- Add vegetable stock and rice and cook until all the liquid has been absorbed. Stir through nut butter.
- In another pan, heat remaining oil and cook pumpkin until tender. Add to the risotto mix.
- Stir baby spinach, thyme and half the walnuts through the risotto.
- Divide risotto between four and sprinkle with remaining crushed walnuts. Enjoy.
Credit
Recipe courtesy of Rebecca Gawthorne| Nutrients per serve | |
| Energy | 3454kJ |
| Protein | 19g |
| Fat | 43g |
| Saturated fat | 4g |
| Carbohydrate | 87g |
| Sugars | 8g |
| Dietary fibre | 9g |
| Sodium | 1024mg |
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