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Mushrooms and Pumpkin Risotto Recipe

Mushrooms and Pumpkin Risotto

Rice based

Total Time : Serves 5

HOW TO PREPARE Mushrooms and Pumpkin Risotto Recipe

Warm olive oil in a large saucepan, add and gently cook onion, garlic, mushrooms and pumpkin over medium heat for 4 minutes.

Add crushed black pepper and the rice and cook with stirring for 1 minute.

In a separate saucepan, bring water and MAGGI Less Salt Chicken Stock cubes to boil. Add 1 cup of the stock to the rice, and simmer with frequent stirring until the stock is absorbed by the rice.

Gradually stir in the remaining stock one cup at a time allowing the stock to be completely absorbed before each addition. When all the stock is absorbed, the rice should be cooked but still firm when you bite it.

Finely mix in spring onions, Parmesan cheese and chopped parsley.

Serve immediately.

Nutritional Information For Mushrooms and Pumpkin Risotto Recipe

Per Portion of 300g

Energy : 332.00 Kcal
Protein : 8.90 g
Carbohydrate : 59.00 g
Fats : 7.10 g

Your Grocery List

  • 2 tablespoons olive oil
  • 1 large onion or 200 g, chopped
  • 2 cloves garlic, crushed
  • 300 g mushrooms, quartered
  • 200 g pumpkin, diced
  • ½ teaspoon ground black pepper
  • 1½ cups arborio rice or 300 g
  • 5 cups water or 1250 ml
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • ¼ cup spring onions, chopped
  • ¼ cup parmesan cheese or 25 g, grated
  • 1 tablespoon fresh parsley, chopped


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