Creamy Macadamia Milk Pumpkin Risotto with Smoky Roasted Mushrooms


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Creamy Macadamia Milk Pumpkin Risotto with Smoky Roasted Mushrooms


Vegan and gluten free risotto.


  • 1 cup (150g) arborio rice
  • 100g brown onion, minced
  • 100g Japanese pumpkin or butternut squash, chopped
  • 1 garlic clove, minced
  • 1 cup frozen green peas
  • 1 cup vegetable stock
  • Macadamia milk (blend 70g macadamia nuts and 1 cup(240ml) water with high-speed blender)
  • 34 Tbsp. nutritional yeast
  • Pink salt
  • Black pepper
  • Olive oil
  • 1/4 lemon wedges, to serve
  • Chili oil or harissa oil, to serve
  • 1015 sage leaves, fried, to serve

For the mushrooms:

  • 200g mushrooms
  • 1 garlic clove, grated
  • 1 Tbsp. olive oil
  • 1 Tbsp. tamari
  • 1 tsp balsamic vinegar
  • 1 tsp maple syrup
  • 1/2 tsp smoked sweet paprika


  1. In a sauté pan, heat 2 Tbsp olive oil and sauté minced garlic and onion until translucent. Add rice, pumpkin, and 1/2 tsp pink salt and continue to cook for a few minutes. Stir frequently.
  2. Add the hot vegetable stock. Allowing rice to absorb most of the liquid, add it 1/2 cup at a time. Stir frequently. After adding all the broth, add the milk and nutritional yeast and cook, stirring frequently, until rice is al dente.
  3. Add frozen green peas, and cook it for 30 seconds to one minute. Squeeze lemon juice just before eating. Serve with mushrooms, crispy sage, and chili oil.
  4. Preheat oven to 200⁰C (390⁰F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer. Roast it for about 10 -15 minutes, flip and continue to roast 10-15 more minuets. Salt to taste.



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