Yeo Farm Roasted Pumpkin Risotto

One of the most amazing things for me to come out of the Yeo Mini Farm is the golden nugget pumpkin crop.

Before all the craziness of covid-19 we were able to get a hold of golden nugget seeds from Limestone Permaculture and GreenPatch Organic Seeds. Andrew had seen a great post on instagram from Nici at Limestone (follow her page Simply Homesteading for AMAZING inspo) and has been banging on about me doing stuffed roasted pumpkin with risotto for so long.

And now we have Golden Nugget coming out our ears and so it was time to step up and create a dish worthy of all the hard work!

The other amazing ingredient was some amazing Motherfungus Mushrooms. Before lockdown, Andrew was able to see Stu at his base mushroom headquarters and get his hands on the amazing restaurant pack mushrooms as it was just announced that restaurants had to close. I dice the larger ones and the delicate oysters I just gently tear them. YUM!

Of course if you don’t know we live so close to an amazing winery Old Inn Road Vineyard. I ALWAYS use (and drink) their wine and used my favorite Espu’delho in this recipe. Any lovely dry white will work well. (but try the epsy if you can!)

Since making this dish, we have had it at least four times in the past fortnight and I’m still not sick of it!

PDF recipe card for you to download HERE