Mushroom & Pumpkin Risotto

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Mushroom & Pumpkin Risotto

 

 

300 g (10 1/2 oz) pumpkin, peeled, cut in 1cm dice

8 teaspoons cooking oil

20 g (3/4 oz) vegan margarine

1 leek, white part only, sliced

2 cloves garlic, crushed

300 g (10 1/2 oz) button mushrooms, thickly sliced

1 1/2 cups medium-grain rice

1/2 cup vegan dry white wine (-OR- stock)

2 large vegetable -OR- chicken-style stock cubes, crumbled

2/3 cup frozen peas

60 g (2 oz) baby spinach leaves

1/2 cup grated vegan parmesan

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan forced.

 

2. Line a baking tray with baking paper.

 

3. Toss pumpkin with half the oil on tray. Roast for 20 to 25 minutes,

shaking tray occasionally, until cooked and golden.

 

4. Meanwhile, heat remaining oil with margarine in a large,

heavy-based saucepan over moderate heat. Cook and stir leek for 2 to 3

minutes or until soft.

 

5. Add garlic and mushrooms; cook and stir for 4 minutes or until

mushrooms are soft.

 

6. Stir in rice until well coated.

 

7. Add wine; simmer until evaporated.

 

8. Dissolve stock cubes in 1 litre/quart boiling water.

 

9. Add hot stock, 1 cup at a time, to rice; cook, stirring constantly,

until liquid nearly evaporates before adding more. Continue adding

stock and cooking in this way until rice is tender and creamy.

 

10. Add peas and spinach; stir until peas are soft.

 

11. Stir in pumpkin and parmesan and serve at once,

 

 

Serves 4.