Pumpkin and Mushroom Risotto


750ml vegetable or chicken stock

2 cups diced pumpkin

1 tablespoon olive oil

1 onion, diced

2 teaspoons Screaming Seeds Virgin Island Mix

1 1/2 cups Arborio rice

4 mushrooms, sliced

Handful green beans, sliced


  • 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 Mix
  • 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

This recipe is kindly donated by Katie… thank you!