Pumpkin & Mushroom Risotto

Ingredients:

• 2 cups of broken rice (risotto rice)

• 4 cups of vegetable broth

• 1/4 pumpkin or 1/2 butternut squash

• 1 white onion, diced

• 200g of Swiss brown mushrooms

• 1 tsp of cumin

• 1 tsp of paprika

• 1/2 tsp of cinnamon

• Salt and pepper to taste

• Handful of basil leaves

• Handful of rocket for garnish

Directions:

1. Preheat oven to 180 degrees C. Cut the pumpkin in half and place it on the baking tray. Bake for 20-25 minutes, or until tender.

2. Dice onion and slice mushroom - set aside. Once pumpkin is ready, remove any seeds and scoop out the flesh. Place it in a medium sized bowl and mash.

3. Meanwhile, place 4 cups of vegetable stock in a saucepan and allow to boil. Alternatively if you are using vegetable bouillon cubes, boil 4 cups of water in a kettle and place 4 bullion cubes into a bowl with boiling water.

4. To a large pan or pot, add 1 tbsp of olive oil. Add in the onions and cook until the onions begin to brown.

5. Add in two cups of broken rice to the pan and stir constantly to avoid any burning.

6. Next you will need to start by adding 1/2 cup of vegetable broth at a time. Once the rice has absorbed most of the broth, add in the next 1/2 until all the vegetable broth is gone.

7. Meanwhile, to a non stick pan, add olive oil and mushrooms. Garnish with salt and pepper and set aside once cooked.

8. Once the rice is almost cooked (taste as you go), add in the pumpkin puree, cumin, paprika, cinnamon and basil and mushroom.

9. Cook for another 2 minutes and garnish with fresh rocket. Serve hot and enjoy!