SAUTÉED MUSHROOM AND BUTTERNUT PUMPKIN RISOTTO
australianmushroomgrowers.com.au
Add the diced onion, minced garlic and a knob of butter to a heavy base large frying pan on medium heat. Sauté until the onions become transparent.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at australianmushroomgrowers.com.au.
Ingredients
- 2 Garlic cloves minced
- ½ Medium brown onion, finely diced
- 1 cup Arborio rice
- ⅓ cup Crisp white wine for cooking
- 1 cup (270g) pumpkin puree
- 500 ml Vegetable stock
- 2 Sprigs fresh thyme leaves
- ½ cup Parmesan cheese, grated
- Cracked pepper to taste
- Unsalted butter for cooking
- 1 ½ cups Mixed mushrooms - Swiss, cups and flat mushrooms - finely sliced
- 1 Sprig fresh thyme leaves
- Extra shaved parmesan cheese
- 1 tbsp Roughly chopped parsley
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