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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 2


  • 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)


  • 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.
  • Once the rice is cooked, stir in the nutritional yeast and remove from the heat.
  • Serve and garnish with extra nutritional yeast and parsley (optional)
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