Creamy, comforting and full of umami goodness, this Pumpkin and Mushroom Risotto is a hug in a bowl. Roasted pumpkin and sautéed mushrooms bring sweetness and depth, while our Virgin Island Blend adds a savoury, herbaceous lift. It’s the kind of dish that feels indulgent—but is simple enough for a weeknight dinner.

Ingredients

750ml vegetable or chicken stock
2 cups diced pumpkin
1 tablespoon olive oil
1 onion, diced
2 teaspoons Screaming Seeds Virgin Island Blend
1 1/2 cups Arborio rice
4 mushrooms, sliced
Handful green beans, sliced

Method

Bring stock to a simmer and add pumpkin.

Remove pumpkin once cooked and set aside.

Sauté onion in olive oil with Screaming Seeds Virgin Island Blend.

Add rice and sauté until grains are coated.

Add a ladle of stock to the rice and reduce – then add another ladle of stock.

Repeat process until 3/4 stock is used.

Add all vegetables to the rice mix and continue adding stock until rice is cooked.

Serve with grilled chicken.