- 2 tablespoons Olive oil
- 1 large Onion
- 2 cloves Garlic
- 300 g Mushrooms
- 200 g Pumpkin
- 1 teaspoon ground black pepper
- 1.5 cups Arborio rice
- 5 cups Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 cup Spring onions
- 1 cup Parmesan cheese
- 1 tablespoon fresh parsley
Mushrooms and Pumpkin Risotto
INGREDIENTS
Mushrooms and Pumpkin Risotto with
Mushrooms and Pumpkin Risotto with 
- 2 tablespoons Olive oil
- 1 large Onion
- 2 cloves Garlic
- 300 g Mushrooms
- 200 g Pumpkin
- 1 teaspoon ground black pepper
- 1.5 cups Arborio rice
- 5 cups Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 cup Spring onions
- 1 cup Parmesan cheese
- 1 tablespoon fresh parsley
NUTRITIONAL INFORMATION
Mushrooms and Pumpkin Risotto with
Mushrooms and Pumpkin Risotto with
- Energy 332 (Kcal)
- Protein 8.9 (g)
- Total Fat 7.1 (g)
HOW TO PREPARE
Mushrooms and Pumpkin Risotto with
Mushrooms and Pumpkin Risotto with
1
Warm olive oil in a large saucepan, add and gently cook onion, garlic, mushrooms and pumpkin over medium heat for 4 minutes.
2
Add crushed black pepper and the rice and cook with stirring for 1 minute.
3
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.
4
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.
5
Finely mix in spring onions, Parmesan cheese and chopped parsley.
6
Serve immediately.
REVIEWS
Mushrooms and Pumpkin Risotto with
