Roast Pumpkin, Mushroom & Sage Risotto

As the weather gets cooler, now is the best time of year to make warm and comforting recipes, using the wealth of delicious fresh seasonal produce available at Prinos Farm&Deli.

And it’s the season for root veggies right now in Cyprus, which is why we’ve chosen this flavour-filled, nutrient-packed roast pumpkin risotto with mushrooms and sage for our recipe blog this month.

This comforting dish captures the essence of the season, bringing together the earthy notes of roasted pumpkin, the savoury richness of mushrooms, and the aromatic touch of sage in a mouthwatering combination of complimentary tastes. And as it is also November, we decided to choose a plant-based recipe this month in honour of World Vegan Month 2023. So, whether you’re a seasoned vegan or simply seeking a meatless meal that satisfies, this risotto promises to be a heartwarming, plant-based meal that the whole family will love.

Known for its creamy texture and versatility, Arborio rice brings a unique flavour to this dish, while also offering several nutritional benefits. A great source of complex carbohydrates, this rice provides a sustained release of energy to keep you fuelled throughout the day. It is also naturally gluten-free, and particularly rich in vitamins and minerals, including B vitamins like niacin and thiamine, which play essential roles in metabolism and overall well-being.

Cooking preparation scene with fresh ingredients laid out on a wooden kitchen surface. Visible are a bowl of chopped onions and whole sage leaves, a jar of honey, a bottle of balsamic vinegar, a glass jar of arborio rice with a red patterned design, a head of garlic, and a jar of ground nutmeg with a red label.

Another star of this recipe is the butternut pumpkin, or butternut squash as it is also known. With its vibrant orange hue and sweet, nutty flavour, this seasonal root vegetable, is not only a delicious and versatile ingredient, but also a nutritional powerhouse. And it’s packed with Vitamins and minerals, such as Vitamin A, which supports healthy vision and immune function, as well as Vitamin C, which is known for its antioxidant properties, boosting the immune system and promoting radiant skin. It also provides a good dose of dietary fibre, aiding in digestion, as well as potassium, which helps maintain healthy blood pressure.

Finally, mushrooms also deliver a wealth of nutritional benefits. They are an excellent source of B vitamins, particularly riboflavin (B2) and niacin (B3), contributing to energy metabolism and overall vitality. Moreover, mushrooms provide a notable dose of essential minerals like selenium, a powerful antioxidant that supports a robust immune system, and potassium, vital for maintaining healthy blood pressure. Additionally, they are one of the few non-animal sources of vitamin D, which plays a critical role in bone health.

So, now that you have the information, let’s move on to the ingredients and the recipe itself, all of which can be found at amongst the premium food products at Prinos Farm&Deli.

INGREDIENTS

250g Arborio rice
800g diced butternut pumpkin
200g sliced mushroom
1 large
3 cloves of garlic
25ml extra virgin olive oil
Pinch
Handful of fresh sage
2 cups of vegetable stock
200ml dry white wine
½ cup of grated parmesan (use non-dairy alternative or nutritional yeast to make vegetarian or vegan)

Close-up of a cooking preparation scene showing a detailed view of sliced white mushrooms in a blue patterned ceramic bowl, the glass jar of arborio rice, the jar of ground nutmeg, and the head of garlic, all on a wooden surface bathed in warm light.

METHOD

First heat the oven to around 200C degrees, then bake the diced pumpkin for around 20 minutes, stirring once.
While the pumpkin is cooking, heat some oil in a pan and fry the sliced mushrooms for 5-10 minutes or until lightly golden. Remove from the pan and set aside.
In the same pan, heat a bit more oil then fry the onion and garlic for 1-2 minutes or until fragrant.
Now, add the rice, nutmeg and half of sage leaves, then stir until the rice is all coated.
Next add one cup of the vegetable stock and cook over a medium heat stirring regularly until the liquid is almost absorbed.
Add the wine into the pan and continue stirring regularly until this is also absorbed.
Pour in the second cup of vegetable stock before turning the hob down and letting the ingredients simmer uncovered for around 15 minutes until the liquid has absorbed, and the rice is al dente. Make sure to stir occasionally as it cooks.
The pumpkin should also now be ready, so remove it from the oven, and stir through the rice with the heat turned off under the pan. Mix in the mushrooms and most of the parmesan or nutritional yeast.
Season to taste and top with the remaining sliced sage and parmesan.

A great option for both lunch or dinner, this tasty meal is easy to prepare and is a healthy family favourite that kids and adults will both enjoy. So, gather your ingredients and embark on a culinary journey that’s both cosy and kind to the planet, your body and the animals. Prinos Farm&Deli in Larnaca and Nicosia have everything you need, or order online via our e-shop and have everything delivered right onto your doorstep. We love seeing your creations, so share your pics on social media and don’t forget to tag us!