Dinner couldn't get easier than this 15-minute vegan pumpkin risotto recipe. The toasted seed sprinkle adds delicious crunch and essential fatty acids.
Ingredients
¼ tsp ground cumin
¼ tsp ground paprika
1 tsp gluten-free tamari
1 tbs seeds (sunflower and pepitas)
1 tsp extra virgin olive oil
80g mixed mushrooms
250g Celebrate Health Vegan Pumpkin Tri-Colour Risotto
30g baby spinach leaves
Sorrel leaves, to serve (optional)
Method
Preheat oven to 180°C/160°C fan-forced. Line a small baking tray with baking paper.
Combine cumin, paprika and tamari in a small bowl. Add seeds and stir to coat. Place seed mixture on prepared tray and bake for 5 minutes or until golden.
Heat oil in a small non-stick frying pan over high heat. Cook mushrooms, stirring, for 3-4 minutes or until golden.
Serve risotto topped with remaining spinach leaves, mushrooms, toasted seeds and sorrel.
Tips & Hints
Nutrition claim: the addition of toasted seeds to this recipe adds a good dose of healthy essential fatty acids, as well as adding protein, both essential when following a vegan diet.
