Vegan Pumpkin Risotto

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This autumn is the first time that RoRo has actually noticed pumpkin and expressed a desire to eat it. My oven isn’t working very well so I couldn’t roast it but the weather was asking for something comforting and my busy schedule desired a one pot dish. We hadn’t eaten rissotto in a while. My kids couldn’t even remember what it was , so it was the perfect thing to cook.

Ingredients: (served 4 – 5)

300-400 grams of pumpkin, diced

2-3 sprig of fresh thyme

1 cup of risotto rice

5 cups of water

3 tbsp vegan stock powder

1 chopped onion

5 cloves of garlic, chopped

1 tsp sugar or maple syrup (optional)

5 tbsp oil

handful of freshly chopped coriander

Method:

In a pan, heat 3 tbsp of oil and add the thyme. Let the thyme cook for a few seconds and then add in the pumpkin. Add some salt and turn the heat down and put a lid on until the pumpkin is cooked. Alternatively, you could roast it.

Once cooked, mash it up roughly with a bit of sugar. My pumpkin wasn’t quite as ripe. So I thought it needed sweetening. Remove all the sprigs of thyme at this stage.

Now in another saucepan, heat the rest of the oil. Cook the onion and the garlic until translucent. Once the onions lose its raw smell add the rice. Let the rice cook for a few seconds and then add one cup of hot water. I mixed in all the stock powder in that cup of water. Keep stirring the rice and when the water dry out, add another cup of hot water. Keep adding one cup of water at a time. By the time your fifth cup of water starts to dry out, your rice will be perfectly cooked. Soft with  bite to it. At this stage add the semi-mashed pumpkin and a handful of coriander. Stir and cook for another minute. Serve hot with some freshly baked garlic bread. We also sprinkled a good spoonful of nutritional yeast but that is optional.

Hope you enjoy the recipe. Let me know in the comments below.