Pumpkin and Mushroom Risotto

Shop blend


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


  1. Bring stock to a simmer and add pumpkin
  2. Remove pumpkin once cooked and set aside
  3. Sauté onion in olive oil with Screaming Seeds Virgin Island Blend
  4. Add rice and sauté until grains are coated
  5. Add a ladle of stock to the rice and reduce – then add another ladle of stock
  6. Repeat process until 3/4 stock is used
  7. Add all vegetables to the rice mix and continue adding stock until rice is cooked
  8. Serve with grilled chicken