Pumpkin Risotto with Mushroom Bacon

Pumpkin Risotto with Mushroom Bacon

Creamy pumpkin risotto with a savory twist of mushroom bacon, perfect for using up leftover Halloween pumpkins. Roast the pumpkin and sweet potato, then blend with spices and vegan cream cheese for a rich sauce to coat the risotto rice as it slowly absorbs the flavours, topped with charred mushroom bacon and pine nuts for a delicious meal full of autumn goodness.

Serves: 2

50 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • Half a pumpkin
  • 1 Sweet potato
  • 1 onion
  • 3 cloves Garlic
  • 500ml vegetable stock
  • 1 tsp cinnamon
  • 0.5 tsp Nutmeg
  • 1 tsp Dried Sage
  • 1 tsp Mild Chilli Powder
  • 2 tbsp Vegan Cream Cheese
  • 2 Handfuls Spinach
  • Pine Nuts
  • 2 Cups Risotto Rice
  • 2 Cups Chestnut Mushrooms
  • 1 tsp Smoked Paprika
  • 1 tsp Sweet Paprika
  • 1 tsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tsp Maple Syrup
  • 1 tsp Garlic Powder

🔄Sam Jones's Suggested Substitutes

Pumpkin Butternut Squash
Sweet Potato Carrot
Vegan Cream Cheese Cashew Cream

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