In need of a comforting nourishing dinner? Look no further. Save this recipe for your next date night or when your in need of a dinner which feels like it’s giving you a hug
INGREDIENTS (for 2)
200 ml pumpkin puree - I made mine from scratch
2 cups of water
1 tbsp of white miso
2 cloves of minced garlic
1 cup of sliced portobello mushrooms
1 tbsp of olive oil
1/2 cup of arborio rice
Generous pinch of salt
METHOD
Prep your miso pumpkin broth : in a medium saucepan bring the water to a simmer, add miso and then whisk until blended. Add the pumpkin puree and mix until combine. Take the broth off the heat
In a separate large pot add olive oil over a medium heat. Add your mushrooms and garlic and cook until the mushrooms have softened (3 mins)
Add the arborio rice and salt. Stir and cook for a minute
Reduce the heat to low and add 1/2 a cup of the broth, stir slowly and constantly until almost all of the liquid has dissolved. Add another 1/2 a cup of the broth and repeat. Continue this process until all the broth has been used and absorbed
Taste the risotto add additional spices and s&p to adjust to your liking
OPTIONAL: serve with baked miso garlic tempeh and additional sautéed mushrooms.
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