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WHAT YOU NEED!

4 cups vegetable stock
1 tablespoon olive oil
1 sliced brown onion
3 garlic cloves, crushed
2 cups Arborio rice
1 cup sliced mushrooms
1 cup diced pumpkin
1 tablespoon thyme
​1 tablespoon butter
Salt & pepper

HOW!

In a saucepan heat the vegetable stock. Keep the stock warm while you cook risotto.

Oil a non-stick pan on medium heat, add the onion and garlic and cook for 3 minutes. Add the rice, pumpkin and mushrooms to the pan cook until mushrooms brown.

Add half a cup of the stock to the rice and stir until nearly all the liquid has been absorbed.

Continue to add a half a cup of stock at a time.

Add butter and Cook until the rice and pumpkin is al dente!

Garnish with fresh basil and grated parmesan

- Plate and enjoy!