Risotto is one of those recipes where it doesn't matter how much time goes into it, the results are well worth the effort. It's a rich and creamy rice dish while still being vegan so it is filling without leaving your sluggish afterwards. The absolute perfect winter warmer recipe!
This recipe is adapted from the Coles magazine, July issue.
Ingredients
4 cups (1L) vegetable stock
60ml olive oil
1 leek
800g Kent pumpkin
1 1/2 cup (125ml) Arborio rice
1/2 cup (125ml) white wine
1/4 cup toasted pine nuts
Method
1. Place the stock and 1 cup of water in a saucepan and bring to the boil.
2. Add the oil to a saucepan and soften the leek as well as tenderise the pumpkin cubes.
3. Add the rice to the pumpkin and leek mixture, stirring to slightly brown the rice. Add the white wine and let simmer until evaporated.
4. Add a cup at a time to the risotto mixture, waiting until the rice absorbs the liquid each time.
5. Serve with toasted pine nuts and some vegan cream cheese or sour cream.
The whole process should take just under an hour and consists of a lot of stirring. The results are out of this world delicious and worth every second of tender love and care put into it.
Thanks for reading!
