Autumn recipe:vegan pumpkin risotto with fried mushrooms, red onion and roasted hazelnuts

This pumpkin risotto with baked mushrooms, red onion and roasted hazelnuts is a delicious, warming dish and is perfect for autumn days.

Ingredients

for 4 people

• 300 g Lassie risotto rice
• 1 butternut squash
• 200 g mixed mushrooms
• 2 red onions
• 2 tsp balsamic vinegar
• 100 g hazelnuts
• 2 tbsp agave syrup
• 1.25 l vegetable stock
• 10 leaves of fresh sage
• 4 tbsp olive oil
• salt and pepper

Read also: ‘3 reasons to eat pumpkin today‘

Preparation method

1. Preheat the oven to 200 °C.
2. Remove the skin and seeds from the pumpkin and cut the flesh into 2 cm cubes. Cut the red onions into rings, tear any large mushrooms into smaller pieces and coarsely chop the sage.
3. Distribute the pumpkin cubes on a baking tray lined with baking paper, season with salt and pepper and roast in the oven for 20 minutes.
4. Remove the pumpkin from the oven and lower the oven temperature to 175°C.
5. Mix the hazelnuts with the agave syrup and divide it on a baking tray lined with baking paper. Roast the hazelnuts in the oven for 10 minutes until golden brown. Shake the hazelnuts once halfway through the cooking time.
6. In the meantime, heat two tablespoons of olive oil in a heavy-bottomed pan and add Lassie risotto rice, stir-fry the rice grains until the grains are glossy. Add about a ladle of stock to the pan and wait for the stock to be absorbed before adding another ladle of stock to the risotto. Repeat this step until the risotto is cooked and the stock is used up, this will take about 20 minutes. Finally, stir the pumpkin into the risotto.
7. In the meantime, heat a tablespoon of olive oil in a frying pan and stir-fry the mushrooms at a high temperature, this takes about 5 minutes, add the chopped sage at the last minute.
8. Add another tablespoon of olive oil to the pan and stir fry the red onion over medium heat until softened, about 5 minutes. Add the balsamic vinegar to the red onion, lower the temperature and let it simmer for another 2-3 minutes.
9. Distribute the pumpkin risotto among plates and garnish with fried mushrooms, red onion and roasted hazelnuts.

Recipe and image:Lassie