Mushroom and Organic Pumpkin Risotto with Pine Nuts

Mushroom and Organic Pumpkin Risotto with Pine Nuts

  • 45 min
  • 510 calories

Before you start. This meal will take 40-45 minutes to prepare. Despite the extra time, we think its the perfect meal, warm, filling and loaded with tasty goodness. Arborio rice is an Italian short-grain variety which, when cooked, releases starches to become creamy whilst still retaining some bite. A tasty result of this cooking behaviour is that the rice will absorb flavours around it and create a delicious silky texture.

Number of servings


  • 400 Gram Kent Pumpkin 400 Gram Kent Pumpkin
  • 1 1⁄2 Tbsp Vege Stock Concentrate 1 12 Tbsp Vege Stock Concentrate
  • 1 Brown Onion 1 Brown Onion
  • 1 Garlic Clove 1 Garlic Clove
  • 3⁄4 Cup Arborio Rice 34 Cup Arborio Rice
  • 1⁄4 Cup White Wine 14 Cup White Wine
  • 1 Cup Baby Spinach 1 Cup Baby Spinach
  • 25 Gram Parmesan (Shredded) 25 Gram Parmesan (Shredded)
  • 1⁄8 Cup Pine Nuts 18 Cup Pine Nuts
  • 50 Gram Thickened Cream 50 Gram Thickened Cream
  • 150 Gram Mushrooms 150 Gram Mushrooms

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Baking Tray

Step 1

1 Roast Pumpkin

Preheat oven to 180°C. Medium dice pumpkin into 1-2 cm pieces. Line baking tray with baking paper. Place the pumpkin on the tray, drizzle with olive oil and season with salt and pepper. Toss to combine. Bake for 20 minutes or until tender.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Step 2

2 Prepare Ingredients

Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Small dice brown onion. Mix vege stock concentrate in 2 cups hot water from kettle and keep warm.

Step 3

3 Cook Aromatics & Mushrooms

Heat olive oil (enough to cover the base) in a pot on medium-high heat. Add onion, garlic and mushrooms. Cook, stirring for 5 minutes or until onion softens.

Step 4

4 Finish Risotto

Add the arborio rice, stirring for 2 minutes or until the grains of rice appear glossy. Add white wine and cook, stirring, 1-2 minutes or until wine has been absorbed. Add 12 cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding 12 cup at a time for 20 minutes or until the rice is tender yet firm to the bite.

Tip! Add extra hot water if required for rice to be cooked.

Step 5

5 Toast Pine Nuts

While risotto is cooking, place pine nuts in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan.

Tip! Keep the pan moving so the pine nuts colour evenly and don't burn.

Step 6

6 You Plate It

Add the roasted pumpkin, 12 the spinach, 12 parmesan and 12 pine nuts to the risotto. Stir to combine. Divide the risotto among serving bowls. Spoon over the thickened cream and sprinkle with remaining pine nuts, parmesan and baby spinach. Enjoy!

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