Pumpkin Risotto with Crispy Oyster Mushrooms
Wow your dinner guests with our gluten-free pumpkin risotto, beautifully presented in roasted pumpkins. A savoury blend of flavours for a comforting autumnal me
Ingredients
- 4 Small pumpkins/squashes*
- 2 Tbsp Garlic-infused olive oil
- 300g Oyster mushrooms
- ½ Jar Bay’s Kitchen Concentrated Chicken Stock
- 300g Risotto rice
- 250g Tinned pumpkin puree*
- 2 Leeks, green tops only, finely sliced
- 2 Spring onions, green tops only, finely sliced
- 1 Glass dry white wine
- 50g Unsalted butter
- 50g Parmesan cheese
- 1 Heaped Tbsp miso paste
- 15g Fresh oregano leaves, roughly chopped
- Juice of ½ a lemon
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