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Ingredients

• 525ml vegetable or chicken stock
• 1 tablespoon olive oil
• 3 shallots, finely chopped
• 2 cloves garlic, minced
• 125g chestnut mushrooms, chopped
• 175g Arborio rice
• 200g pumpkin purée
• 125g frozen garden peas
• pinch freshly grated nutmeg
• salt and freshly ground black pepper to taste

Description

Being Allergic To Milk, I Wanted To Come Up With A Creamy-tasting Risotto Without All The Dairy Found In Most Recipes. Due To The Pumpkin Puree, This Risotto Is Creamy And Satisfying, Despite Being Quite Low In Fat! This Recipe Yields Four Starters, Or Tw

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