I don't know about you, but I totally don't have time to spend hours in the kitchen cooking dinner, stirring pots, cautiously tending to my meals. In fact, most of the time when I'm cooking something that takes a little while I'll go off and do something else. It's not rare to find potatoes roasting away whilst we're working out in the back room - you've got to make the most of your time!
So naturally, risotto isn't a dish that's often on our table - unless it's one of our "Cheats Risottos".... basically, throw ingredients into cooked rice that you'd put in risotto and call it a risotto anyway. Actually, we tend to call them Rice-ottos and this one is one of my favourites.
Delicious sauteed portobello mushrooms, roasted pumpkin, parmesan cheese and some fresh herbs to add a whole new level of flavour. You can make most of this in advance so it's super simple and perfect for busy nights.
You can eat this as is, add in some cooked chicken or serve it as a side dish - it's totally up to you! This Fresh Herb, Pumpkin and Mushroom Cheat's Risotto makes regular appearances at our dinner table - and it may just appear regularly at your table too!
So let's get onto this recipe! >>
Pumpkin, Mushroom and Fresh Herb Cheat's Risotto
gluten free, vegetarian, low fat, vegan option, clean eating friendly
1/2 cup mushrooms, washed and sliced (we like portobello/portabella mushrooms best!)
1 garlic clove, crushed
A small handful of fresh basil and parsley, finely chopped
Salt and pepper, to taste
1 serve cooked brown/white rice
1 cup pumpkin, cubed and roasted*
~ 1 1/2 tbsp parmesan cheese (leave this out for a vegan risotto)
In a medium saucepan over a medium-high heat, saute your mushrooms with the garlic, herbs and salt and pepper until softened and fragrant. You may need to add a touch of water to stop them from sticking to the pan.
Now add your roasted pumpkin and cooked rice to the saucepan with about 2 tbsp of water, stirring over a medium high heat until everything softens and mixes together. Add in your parmesan cheese and continue stirring until everything is incorporated.
*I like to use Butternut Pumpkin. As my sensitive stomach can't tolerate oils (as many others with IBS can't), I simply roast the pumpkin at about 200°C/395°F degrees with some crushed garlic, a touch of water, salt and pepper until soft and caramelised on the outside.
But tell me, what are your go-to quick meals?
We like to keep cooked grains (rice and quinoa) in the fridge or freezer for a quick addition to meals and it makes it so much quicker and easier!