10 min prep time
40 min cook time
Serves 4 people
Nuts for Life - Plant-based eating and nuts


  • 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


  1. In a large saucepan, heat 1 tbs oil and saute garlic. Add mushrooms and cook for a further 5 minutes.
  2. Add vegetable stock and rice and cook until all the liquid has been absorbed. Stir through nut butter.
  3. In another pan, heat remaining oil and cook pumpkin until tender. Add to the risotto mix.
  4. Stir baby spinach, thyme and half the walnuts through the risotto.
  5. Divide risotto between four and sprinkle with remaining crushed walnuts. Enjoy.


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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