Pumpkin pasta alla vodka
Celebrate pumpkins in autumn with this easy pasta dish that makes the most of this gourd. Vodka and chilli provide a lovely deep flavour
Wild mushroom risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g wild mushroomsroughly chopped
- 2 tbsp olive oil
- 50g butter
- 1 onionfinely chopped
- 2 garlic clovescrushed or finely grated
- 300g risotto rice
- 150ml white wine
- 1 litre mushroom stock(see tip)
- 50g parmesanor vegetarian alternative, grated
Nutrition: Per serving
- kcal563
- fat21g
- saturates10g
- carbs70g
- sugars6g
- fibre6ghigh
- protein14g
- salt1.1g
Method
step 1
Heat a large, dry frying pan over a medium heat and fry the mushrooms until they release their moisture and it has mostly evaporated, about 10-15 mins. Tip in half the olive oil and half the butter, and continue to fry the mushrooms until golden. Remove to a bowl using a slotted spoon.
step 2
Add the onion and remaining oil to the pan and fry for 10-12 mins over a medium-low heat until softened but not golden. Stir in the garlic and cook for 1 min before tipping in the rice. Fry until the edges of the rice turn opaque.
step 3
Pour in the wine and season well with salt and freshly ground black pepper. Fry for a few minutes until absorbed. Gradually add the stock, a ladleful at a time, stirring until absorbed. Once the rice is just tender and the stock has been absorbed (you may need a little less or add a little extra hot water if you need more), remove from the heat and stir in the cooked mushrooms, parmesan and remaining butter. Serve with extra parmesan, if you like, and some freshly ground black pepper.
