Mushroom, Pea & Pumpkin Risotto

If you are after a winter warming recipe that will make you feel all warm and fuzzy inside then you MUST try this Mushroom, Pea and Pumpkin risotto made with local SA Mushrooms!

Here is what you will need:

½ butternut pumpkin

2 cups mushrooms, chopped

1 cup frozen peas

1 tbsp olive oil

1 white onion

1 bunch chives, chopped

1 tbsp fresh parsley, chopped

2-3 garlic cloves

¼ cup dry white wine

4 handfuls Arborio rice

1 litre of vegetable stock

salt & pepper

50gm butter

¾ cup Parmesan cheese (can also mix this with pecorino cheese)


Peel, de-seed and chop pumpkin into chunks and place onto a lined tray. Drizzle with olive oil and optional to season. Bake in the oven at 200degrees Celsius for approximately 40 minutes.

Once pumpkin is cooked puree and set aside.

Heat the stock in a small saucepan.

In a large saucepan add in the olive oil and allow to gently heat. Add the onion and garlic and cook off until translucent. Add in the mushrooms and herbs and cook until brown on a low heat. Add in the rice with and turn up the heat to medium. Stir through the white wine and allow to fully absorb into the rice. Throw in the peas and mix through.

Using a ladle, gradually add in the stock slowly (allow each ladle to absorb before adding in more). Season with a pinch of salt and fresh cracked black pepper.

Stir through the pumpkin puree until well combined and then add in the butter and Parmesan cheese until it is creamy. Serve and enjoy!

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