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Mushroom & Pumpkin Risotto
By VegKit · vegkit.com
Serves 4
35 min
A creamy arborio risotto with roasted mushrooms, pumpkin, and charred asparagus, finished with nutritional yeast.
| prepWarm vegetable stock in a separate pot | |||
| 15 g vegan butter (for risotto) | Heat butter, cook leek & chilli 3–4 min | Stir nutritional yeast, season, fold in mushrooms | Serve topped with asparagus & parmesan |
| 1 leek, sliced | |||
| 1 teaspoon chilli flakes (optional) | |||
| Salt and pepper | |||
| 200 g arborio rice | Stir in rice 1–2 min | ||
| 240 ml white wine | Pour wine, stir until absorbed | ||
| 2–3 cups / 480–720 ml vegetable stock, warmed | Add stock gradually, stirring frequently | ||
| 150 g pumpkin, shredded | Stir in pumpkin & season | ||
| Salt and pepper | |||
| 15 g vegan butter (for mushrooms) | Heat butter, sauté mushrooms & garlic 5–7 min | ||
| 375 g mushrooms, sliced | |||
| 2 garlic cloves, thinly sliced | |||
| Salt and pepper | |||
| 2 tablespoons nutritional yeast | Cook asparagus 3–5 min until charred | ||
| 1 bunch asparagus | |||
| Vegan parmesan cheese, to serve (optional) | |||
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