Gluten Free Pumpkin and Mushroom Risotto

I’ve 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 it’s 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

Ingredients

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


Method








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.









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.

Categories
#gluten_free
#dinner
#rice
#risotto
#pumpkin
#mushrooms

%recipeyum