Roast Pumpkin & Mushroom Risotto. Decided I wanted a risotto for dinner that tasted great and was good for me. Mmmmmm, so that means, oil is out, dairy is out, gluten is out, fat is out, meat is out. Geez, what's left? Let's check out what's in the refrigerator.......Pumpkin, celery, red capsicum, Portobello mushrooms, red onion, garlic, vegetable stock, white wine, etc mmmmm. Ok, in the pantry I've got risotto rice etc. So, I made up this recipe below. Hope you like it as much as I do. Sorry about the photo. I started eating before I remembered to take a photo, it smelled so good. I had already mixed in the baby spinach and rocket although you can't see them in the photo, I think they went to the bottom! Anyway, I enjoyed it, so even though the photo isn't as pretty as it could be, the proof is in the eating. Give it a go. Ingredients: 450g pumpkin - cut into cubes and roasted with a sprinkle of water and then Mexican seasoning. Set aside...
Comments
Post a Comment