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Gluten Free Pumpkin and Mushroom Risotto

by caitl (follow)
Dinner (2272)      Gluten Free (671)      Rice (247)      Mushrooms (189)      Pumpkin (119)      Risotto (42)     
Iíve only recently discovered my love for risotto after a girlfriend explained to me how easy it is to make, I was a little unsure at first but she was right itís so simple.

Not a fan of mushroom and pumpkin? try replacing them with chicken and bacon.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 2-4 servings


1 tbsp olive oil
1 onion
6 cloves garlic, minced- amount optional
1 cup Arborio rice
1 cups white wine
1Lt gluten free chicken stock
300g pumpkin, diced
400g mushrooms, sliced
1 tbsp butter
1 rosemary stalk
handful of pine nuts
Parmesan cheese
Salt and pepper to season


Add olive oil, onion and garlic in a large saucepan/ wok over medium-high heat. Cook until soft. Add the arborio rice and stir through.

Add the cup of wine to rice mixture (you can add more if desired but I figure more for me!); stir continually with wooden spoon until liquid is absorbed.

Add the mushrooms, pumpkin and rosemary.

Add stock, about half a cup at a time and stir continuously until absorbed.

continue this step with all the stock. Add more stock if rice is not cooked. Stir in the butter, remove rosemary stalk and season.

Fry pine nuts in small saucepan with a little oil.

When finished plate up with spinach leaves, pine nuts and loads of sliced parmesan cheese.

Note: If I have spare chicken in the freezer I add chicken into the recipe, to do this cook chicken at the start of the recipe in separate pan, set aside. Add to risotto when adding butter.

#Gluten Free
I like this Recipe - 9
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ID: 2381
[ Submit a Comment ]
It does look really easy to make
Yum, I could taste this delicious Risotto as I was reading how to cook it.
Shal give it a go, thanks Cait.

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