Mushroom & Pumpkin Risotto with Crushed Walnuts

This nutty risotto is perfect for Christmas celebrations! I’ve used walnuts for a delicious nutty crunch and the added health benefits of plant omega 3 ALA, plant protein, magnesium, potassium, folate, fibre and antioxidants! And did you know, preliminary research shows that walnuts may protect your brain cells against inflammation and the impacts of ageing, and a handful or two of walnuts a day can reduce total and LDL “bad” cholesterol!! 

Here is the recipe:

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Mushroom & Pumpkin Risotto with Crushed Walnuts

Ingredients:

Makes 4 serves 

2 Tbs Extra Virgin Olive Oil 

5 garlic cloves

1 cup sliced mushrooms

1L vegetable stock 

2 cups brown or aborio rice

3 Tbs nut butter of choice (works well with cashew butter)

1 cup diced pumpkin 

2 cups shredded baby spinach

1 cup crushed walnuts

4 sprigs of thyme

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Method:

1. In a large pot, heat 1 tbs oil and sauté garlic. Add mushrooms and cook for further 5 minutes. 
2. Add veggie stock and rice and cook until water is soaked up. Stir through nut butter.
3. In a fry pan, heat remaining oil and cook pumpkin. Add pumpkin to rice once cooked. 
4. Once risotto is cooked, stir through baby spinach, thyme and half of the walnuts. 
5. Divide risotto between four and sprinkle with remaining crushed walnuts. Enjoy.

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Editor's Note: This recipe was created as part of my work with Nuts for Life.