Pumpkin Risotto with Mushrooms & a Toasted Seed Sprinkle

Ingredients

• 1/4 tsp ground cumin
• 1/4 tsp ground paprika
• 1 tsp gluten-free tamari
• 1 tbs seeds (sunflower and pepitas)
• 1 tsp extra virgin olive oil
• 80g mixed mushrooms
• 250g Celebrate Health Vegan Pumpkin Tri-Colour Risotto
• 30g baby spinach leaves
• Sorrel leaves, to serve (optional)

Method

1. Preheat oven 180°C/160°C fan-forced. Line a small baking tray with baking paper.
2. Combine cumin, paprika and tamari in a small bowl. Add seeds and stir to coat. Place seed mixture on prepared tray and bake for 5 minutes or until golden.
3. Heat oil in a small non-stick frying pan over high heat. Cook mushrooms, stirring, for 3-4 minutes or until golden.
4. Meanwhile, place content of risotto pouch in a medium saucepan over medium heat.  Cook, stirring, until hot. Add 3/4 of the spinach and stir until just wilted.
5. Serve risotto topped with remaining spinach leaves, mushrooms, toasted seeds and sorrel.