Pumpkin Risotto with Mushrooms and Toasted Seed Sprinkle

Prep: 5 minutes

Cook: 10 minutes

Serves: 1

Difficulty:

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Recipe by: Celebrate Health

Dinner couldn't get easier than this 15-minute vegan pumpkin risotto recipe. The toasted seed sprinkle adds delicious crunch and essential fatty acids.

Credit: Whisk Media Group

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Pumpkin Risotto with Mushrooms and Toasted Seed Sprinkle

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.