Asian Fusion Mushroom Risotto

Serves 4

Time 1 hour

Ingredients

2 tbsp (40ml) extra virgin olive oil

3 cloves garlic, peeled and finely sliced

1½ cups (355g) arborio rice

300g mixed Asian gourmet mushrooms, slice

1.5L vegetable stock

400g cooked pumpkin pieces (about 800g raw)

120g baby spinach

½ cup (60g) walnuts, roughly chopped

3 tsp tamari or gluten-free soy sauce

2 Asian shallots, white and green part finely sliced

Miso Butter

60g butter, softened

2 tbsp white miso paste

Method

Heat a large stock pot on medium heat and add oil and garlic, then cook for about 1-2 minutes. Add arborio rice and cook, stirring throughout, for 3-4 minutes to toast the rice slightly. 

Add sliced mushrooms and 1 cup vegetable stock, stir and cook until liquid is almost absorbed then add the next cup of vegetable stock and repeat, stirring frequently. The rice and mushrooms should take about 35-40 minutes to cook. 

Whilst the rice and mushrooms are cooking, pop the butter and miso in a bowl and whip together until uniform in colour and consistency and set aside. Once you have added your last cup of stock, add the pumpkin pieces and baby spinach and cook until the rice is al dente and there is a touch of liquid to make the rice lovely and creamy.  

Stir through walnuts, drizzle with tamari, sprinkle with sliced spring onions and serve with miso butter dolloped on top.