Creamy Macadamia Milk Pumpkin Risotto with Smoky Roasted Mushrooms
Ingredients
- 1 cup (150g) arborio rice
- 100g brown onion, minced
- 100g japanese pumpkin or butternut squash, chopped
- 1 garlic clove, minced
- 1 cup frozen green peas
- 1 cup vegetable stock
- macadamia milk (blend 70g macadamia nuts and 1 cup(240ml) water with high-speed blender)
- 3-4 tbsp. nutritional yeast
- pink salt
- black pepper
- olive oil
- 1/4 lemon wedges, to serve
- chilli oil or harissa oil, to serve
- 10-15 sage leaves, fried, to serve .
- 200g mushrooms
- 1 garlic, grated
- 1 tbsp. olive oil
- 1 tbsp. tamari
- 1 tsp balsamic vinegar
- 1 tsp maple syrup
- 1/2 tsp smoked sweet paprika .
Preparation
In a saute pan, heat 2 tbsp
Olive and saut� minced garlic and onion until translucent
Add rice, pumpkin, and 1/2 tsp pink salt and continue to cook for a few minutes
Stir frequently
Add the hot vegetable stock
Allowing rice to absorb most of the liquid, add it 1/2 cup at a time
Stir frequently
After adding all the broth, add the milk and nutritional yeast and cook, stirring frequently, until rice is al dente
Add frozen green peas, and cook it for 30 seconds to one minute
Squeeze lemon juice just before eating
Serve with mushrooms, crispy sage, and chilli oil
Smoky roasted mushroom>
Preheat oven to 200?c (390?f)
Toss mushrooms with other ingredients
Transfer to a baking dish in an even layer
Roast it for about 10 -15 minutes, flip and continue to roast 10-15 more minuets
Salt to taste