800g pumpkin, peeled and chopped into cubes 2 tsp dried thyme1 medium red onion, chopped1 carrot2 garlic cloves, peeled and thickly sliced1 fresh red chilli 5 tbsp olive oil1 litre fresh vegetable stock2 tbsp vegan butter2 tbsp fresh thyme leaves300g arborio risotto rice50ml 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.