A rich and comforting risotto made with sweet pumpkin, fragrant herbs, and a creamy vegan finish. Perfect for cosy evenings or when you want something hearty yet elegant.
Base Core Vegetables & Flavour Finish Garnish 1. Cook the pumpkin 2. Build the flavour base 3. Toast the rice 4. Deglaze (optional but recommended) 5. Cook the risotto Halfway through cooking, stir in the pumpkin, thyme, and sage. Continue adding stock and stirring for about 18–20 minutes, until the rice is creamy but still slightly al dente. 6. Finish creamy 7. Serve
Ingredients
Instructions
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the pumpkin cubes and cook for 8–10 minutes until golden and just tender.
Alternatively, roast in a preheated oven at 200°C for about 20 minutes for a deeper, sweeter flavour. Set aside.
In a wide pan, heat the remaining olive oil. Add the onion and cook gently for around 5 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Add the arborio rice and stir well, allowing it to absorb the flavours. Cook for 1–2 minutes until the grains start to turn slightly translucent at the edges.
Pour in the white wine and let it simmer, stirring continuously, until fully absorbed.
Begin adding the hot vegetable stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
Remove from the heat and stir in the vegan butter and vegan cheese (or nutritional yeast). Season with salt and black pepper to taste.
Spoon into bowls and finish with roasted pumpkin seeds and fresh herbs. Serve immediately while hot and beautifully creamy.
