My Autumn risotto with pumpkin and mushrooms



  1. Brush the pumpkin clean, slice in half, remove the seeds and slice the pumpkin in 0.5cm slices. Lay on baking sheet, drizzle with olive oil and season with salt. Roast in pre heated oven at 180C.
  2. Brush the mushrooms, add butter to a frying pan, add the mushrooms, Season with salt and pepper and let sweat. Reduce the heat and simmer till the mushrooms are cooked. Remove and reserve.
  3. In the same pan, add some olive oil, add the diced shallots and let sweat without colouring. Add the rice and let absorb the oil for a few seconds, add the white wine and let absorb.
  4. Stir when almost all the wine is absorbed and add the chicken stock. Bring up to boil and than reduce down to simmer. Let simmer until the rice is cooked and soft. Drain any excess stock but leave the mixture moist.
  5. Add the grated parmesan cheese and adjust the seasoning with salt and pepper.
  6. Fry the sage leaves in some oil. Add the pumpkin, mushrooms and sage to the risotto and serve. 


on by Sandra Slawinski

Recipe by Leeks and High Heels at