Yamba Fair
Easy to shop at Yamba Fair
Yamba Fair is a neighbourhood shopping centre incorporating a Coles, K hub, Priceline Pharmacy and 19 specialty stores.
Yamba Fair is located in the coastal town of Yamba in Northern NSW. Yamba Fair Coles is the only supermarket in Yamba.
For the convenience of our customers, Yamba Fair offers 280+ car parking spaces free of charge. The parking areas are easy to access and close to all primary entry points.
Yamba Fair is a single level shopping centre, complete with ramps, designed to provide the elderly and disabled with complete access in and around the centre.
You’ll find disabled car parking spaces available and we also have complimentary access to wheelchairs.
Local Shopping Made Easy at Yamba Fair.
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This Mushroom, pumpkin and spinach risotto a hearty, family favourite 😍
Shop your ingredients at Coles #YambaFair and see the full recipe below!
Serves 4 Prep time 15 mins Cook time 40 mins
500g butternut pumpkin, peeled, cut into 2cm pieces
1 tbs olive oil
4 cups (1L) vegetable stock
200g Swiss brown mushrooms, thinly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
1 cup (200g) arborio rice
1/2 cup (125ml) white wine
60g pkt Coles Australian Baby Spinach
1/2 cup (40g) finely grated parmesan
1/4 cup (40g) pine nuts, toasted
100g mascarpone
50g blue cheese, crumbled
Baby spinach leaves, extra, to serve
1. Preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 tsp of the oil. Toss to combine. Bake for 20 mins or until tender.
2. Meanwhile, bring stock to the boil in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.
3. Heat half the remaining oil in a large saucepan over high heat. Add the mushroom and cook, stirring, for 5 mins or until lightly browned and tender. Transfer to a bowl.
4. Add the remaining oil to the pan. Add the onion and garlic. Cook, stirring, for 5 mins or until onion softens. Add the rice and cook, stirring, for 2 mins or until the grains of rice appear glassy. Add the wine and cook, stirring constantly, for 2-3 mins or until the wine has been absorbed. Add 1/2 cup (125ml) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed before adding more. Continue adding 1/2-cupfuls of stock for 20 mins or until the rice is tender yet firm to the bite and risotto is creamy.
5. Add the mushroom, pumpkin, spinach, parmesan and half the pine nuts to the risotto. Stir to combine.
6. Combine the mascarpone and blue cheese in a small bowl. Divide the risotto among serving bowls. Spoon over the mascarpone mixture and sprinkle with remaining pine nuts and extra spinach.
Apr 15
