Gluten Free Aussie November 25, 2013 No Comments

pumpkinmushroomrisotto

Pumpkin And Mushroom Risotto Recipe
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Ingredients
  1. 1 Tablespoon of Butter
  2. 2 Cups of Cooked Pumpkin Cubed
  3. 4 Rashers of Bacon
  4. 1 Cup Mushrooms Sliced
  5. 1 Onion Diced
  6. 1 Cup Baby Spinach.
  7. 1 Teaspoon Thyme
  8. 2 Cups Rice
  9. 5 1/2 Cups of Stock
  10. 1 Teaspoon of garlic
Instructions
  1. Best to cook this the day before and use the leftovers for patties.
  2. Fry the bacon, garlic and onion in a large pot, add the pumpkin and mushroom with a pinch of salt to wilt down.
  3. Add the rice and stir for 3 minutes. Lower to a medium heat.
  4. Slowly add the water and stir often adding in more water every 5-10 minutes.
  5. Keep stirring until cooked.
  6. Add a little Parmesan if you like.
  7. Allow to cool and form into patties then fry in a pan.
  8. Great with asparagus
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