- 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
- Sauté onion, garlic, and rosemary in pumpkin seed oil.
- Toast rice, deglaze with white wine, and cook risotto with warm broth.
- Sauté mushrooms separately.
- Combine mushrooms with risotto, season, and garnish.
- 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.