Pumpkin and Mushroom Risotto with Spinach
Servings: 2
Mushrooms, spinach, celeriac and parsnip rice are cooked in a creamy pumpkin and broth sauce to produce this healthy nutrient dense risotto, made in just 25 minutes, half the time of regular risotto. It's a grain free allergy friendly meal the whole family will love, that’s gluten free and dairy free. Perfect as a meal on its own or as a side dish to accompany numerous different foods.
Pin Recipe
Print Recipe
Equipment
Ingredients
- 1 tin pumpkin puree
- 0.5 lbs mushrooms sliced
- 5.5 oz spinach
- 0.5 lbs celeriac peeled and chopped
- 0.5 lbs parsnip peeled and chopped
- 1 medium onion finely diced
- 2 garlic cloves finely minced
- 1.33 cups bone broth plus extra for frying. Use vegetable broth for vegan/vegetarian.
- 2 tsp dried sage
- 1 tsp dried thyme
Instructions
- Make the celeriac and parsnip rice by adding the celeriac and parsnip to a food processor and pulse until rice sized pieces are formed.
- In the pot, add 2 tablespoons of filtered water or broth. Add the mushrooms, onion, garlic, sage and thyme and cook over a medium heat for 5 minutes or until the mushrooms have softened and are fork tender, adding more filtered water/broth when needed.
- Stir in the celeriac and parsnip rice and broth. Turn the heat down to medium low and cook for 10 minutes until all the broth has been absorbed, stirring occasionally, adding more broth if needed.
- Turn the heat down to low and stir in the pumpkin purée and spinach. Cook until the spinach has wilted and the pumpkin purée is warmed through.
- Transfer the risotto to bowls and serve.
Notes
Links. Above links are for US readers. Links for UK readers – pumpkin puree, bone broth, vegetable broth, dried sage, dried thyme, weighing scales, measuring jug, measuring cups & spoons, chopping knife, 5 quart pot, mixing spoon, food processor.
Storage. After being left to cool completely the risotto can be stored in a glass airtight container in the fridge for up to 2 days or freezer for up to 3 months. Label the container with the date stored so you know when to use it by.
To reheat to eat:-
- From the fridge – remove from the fridge. Transfer the contents into a saucepan and heat over a medium low heat until piping hot all the way through and at least 165°F or 75°C when tested with a food thermometer (UK Link/US Link) (1), stirring occasionally and adding more broth if needed.
- From the freezer – transfer the risotto from the freezer to the fridge and leave to defrost overnight or for at least for 12 hours or until completely thawed. Then transfer the risotto into a saucepan and heat as detailed above, over a medium low heat until piping hot all the way through and at least 165°F or 75°C when tested with a food thermometer (UK Link/US Link) (1), stirring occasionally and adding more broth if needed.
Nutrition
Calories: 143kcal | Carbohydrates: 29g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 140mg | Potassium: 1061mg | Fiber: 9g | Sugar: 8g | Vitamin A: 20203IU | Vitamin C: 30mg | Calcium: 144mg | Iron: 11mg
Tried this recipe?Mention @lbhealthandlifestyle or tag #lbhealthandlifestyle!