Prep:  5 minutes
Cook:  10 minutes
Serves:  1
Average: 3.7 (7 votes)
Difficulty:
Cuisine:
Saved:
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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:
Method:
  1. Preheat oven to 180°C/160°C fan-forced. Line a small baking tray with baking paper.
  2. 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.
  3. Heat oil in a small non-stick frying pan over high heat. Cook mushrooms, stirring, for 3-4 minutes or until golden.
  4. 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.
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Mel
2 years 4 months ago
Where are the full instructions for cooking this risotto???