"What’s your fave warming meal? Mine has to be risotto, soups or stews, anything I can pack full of flavour and cook in one pan. Made this yummy pumpkin risotto with all the goodies. Super simple to prepare and so satisfying to devour! "
Pumpkin Risotto
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Ingredients:
800g pumpkin, peeled and chopped into cubes
2 tsp dried thyme
1 medium red onion, chopped
1 carrot
2 garlic cloves, peeled and thickly sliced
1 fresh red chilli
5 tbsp olive oil
1 litre fresh vegetable stock
2 tbsp vegan butter
2 tbsp fresh thyme leaves
300g arborio risotto rice
50ml white wine vinegar
Salt and pepper
Directions:
Preheat oven to 220C (425F). Add chopped pumpkin to a large roasting tray and cover with 2 tbsp olive oil, dried thyme and salt and pepper and roast for 45 mins, until the edges start to brown.
Heat up vegetable stock in a medium pan to a gentle simmer.
Heat up a large pan, add 3 tbsp olive oil and gently fry onion, carrot, garlic and chilli for 5-10 minutes until softened and fragrant. Add in 1 tbsp vegan butter followed by the rice. Stir well until rice is coated evenly with the butter. Then add in the white wine vinegar and stir until it has been absorbed. Now add in enough stock to cover the rice. Stir well and simmer until the almost all the liquid has been absorbed. Continue to add more stock as needed.
After about 20 minutes the rice should still be al dente but have a creamy coating. Add in the remaining butter, salt, pepper and fresh thyme leaves before serving.