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Friday, February 7, 2014

Recipe: Pumpkin, Mushroom and Fresh Herb Risotto

Pumpkin, Mushroom and Fresh Herb Risotto Recipe - Healthy, gluten free, low fat, vegan

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 Risotto Recipe - Healthy, gluten free, low fat, vegan

Pumpkin, Mushroom and Fresh Herb Cheat's Risotto 
  serves 1 as a main, 2 as a side dish - easily multiplied
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.
Serve immediately!

*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!


  1. So yummy! Risotto really isn't that hard to make! I used to make it years ago when I was like 10. But I have not in recent years and since going vegan. I actually have been meaning to though! I keep seeing so many delicious recipes and now here is another! It must be a sign ;)

  2. Kristy @ Southern In-LawFebruary 7, 2014 at 11:03 AM

    Haha it just takes a while to make! This is our way of using up cooked rice (and brown rice) and getting a delicious dinner!

  3. Ala (wallflourgirl.wordpress)February 8, 2014 at 9:00 AM

    I was just thinking about some pumpkin risotto, and this is lovely since I haven't been to the store to grab some veggie stock. I'm thinking yams--great base recipe!


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