One-pot mushroom & pumpkin risotto
Having a hectic day, but still want to cook something yourself? Then try this easy but yet delicious one-pot risotto
Ingredients
- 1 tbsp olive oil
- 1 onion (small, chopped)
- 2 clove garlic (minced)
- 250 g (chestnut) mushrooms
- 200 g pumpkin
- 150 g risotto rice
- 500 ml vegetable stock
- 4 tbsp nutritional yeast
- parsley (optional)
- 5 sundried tomatoes (optional)
- 75 gram peas, preferably frozen (optional)
- 0.5 juice of a lemon (optional)
Instructions
- Cut the vegetables and mince the garlic
- Heat the oil over medium heat, add the garlic and onion and cook until slightly transparant
- Add the rice and cook for 1 minute
- Add the mushrooms and pumpkin and cook for 3 minutes
- Add around ⅓ of the stock, stirring occasionally
- Once the rice has absorbed most of the liquid, add another third of the stock. Repeat twice. Add more water, if necessary.
- Optional: 5 minutes before the rice is cooked, you can add sundried tomatoes and/or peas.
- Once the rice is cooked, stir in the nutritional yeast and remove from the heat.
- Serve and garnish with extra nutritional yeast, parsley (optional) and lemon juice (optional).