Toasted Pumpkin Seed Oil Infused Brown Mushroom and Rosemary Risotto with Blue Cheese

Ingredients:

• 2 cups brown risotto rice
• 1 cup brown mushrooms, sliced
• 2 tablespoons Austrian Toasted Pumpkin Seed Oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 4-5 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine
• Salt and black pepper to taste
• Red chili flakes (to taste)
• 1/4 cup black pumpkin seeds
• 1/2 cup blue cheese, crumbled ( plant Based option available here )
• Fresh rosemary sprigs for garnish

Instructions:

1. Sauté onion, garlic, and rosemary in pumpkin seed oil.
2. Toast rice, deglaze with white wine, and cook risotto with warm broth.
3. Sauté mushrooms separately.
4. Combine mushrooms with risotto, season, and garnish.
5. Serve and enjoy the creamy, flavorful dish!

This Toasted Pumpkin Seed Oil Infused Brown Mushroom and Rosemary Risotto with Blue Cheese is a delightful symphony of flavors, blending nutty pumpkin seed oil, earthy mushrooms, aromatic rosemary, and creamy blue cheese. It's perfect as a main course or a side dish for a memorable meal.