Mushroom & Groat Risotto with Caramalised Pumpkin Wedges

Ingredients

​225g Dad’s groats
3 cups of water
1 kg pumpkin
1 tbsp balsamic vinegar
Olive oil
1 onion sliced
250 g small mushrooms
1 egg, lightly beaten
400 ml vegetable stock
2 tbsp lemon juice
3 tbsp chopped fresh flat-leaf parsley
25 g walnut halves, roughly chopped
salt and pepper, optional 

Method 

​Preheat the oven to 200 degrees Celsius.
 
Boil 3 cups of water add the groats and let simmer for 30 minutes. Stir every now and then, more regularly towards the end of the 30 minutes to ensure they do not stick to the bottom of the saucepan.
 
Cut the pumpkin into wedges (skin on or off, whichever you prefer). Put the pumpkin in a roasting tin with the balsamic vinegar and a few tablespoons of olive oil and toss to combine. Season with salt and pepper. Roast in the preheated oven for 30 minutes or until slightly caramelised. 
 
Meanwhile, heat a few tablespoons of olive oil, add the onion and fry over medium heat for 10 minutes. Add the mushrooms and fry for 5 minutes. Set aside.
 
When the groats have absorbed all of the water transfer them to a large non-stick frying pan, add the egg and stir over medium heat for 1 minute to coat the grains. Add the vegetable stock and simmer for 10 minutes (or slightly more if all moisture has not yet been absorbed).
 
Add the mushrooms, onion, lemon juice, walnuts and most of the parsley to the groats and stir to combine.
 
Transfer the mixture to four plates and arrange the roasted pumpkin wedges on top.  Sprinkle with remaining parsley. Serve immediately.