ROAST PUMPKIN AND CREAMY TOMATO RISOTTO
I’m here to bring you the vegan creamy, cheesy, tomato-ey goodness that is this risotto. It is the ultimate, gooey, comfort food and perfect to serve to your guests. ENJOY!
Ingredients:
1-2 cups of pumpkin, diced
1 tsp of extra virgin olive oil and salt to taste
1/2 a red onion, chopped
3-4 garlic cloves, crushed
1 tbsp of vegan butter
1 tsp of paprika
1 tbsp of dried Italian herbs
1 portobello mushroom, chopped
1/4 cup of sundried tomatoes, chopped
1/4 cup of roasted peppers, chopped
1 tbsp tomato paste
2 cups of arborio rice
5 cups of veggie stock
1 can of diced tomatoes (with juice)
1/2 cup of nutritional yeast
2 cups of baby spinach, chopped or whole (based on preference)
Fresh herbs to taste (optional)
Method:
Preheat your oven to 180 degrees. Grab a baking tray or dish, line with baking paper if necessary and spread pumpkin in an even single layer. Season with extra virgin olive oil and salt to taste. Place in the oven for 20 minutes.
While the pumpkin roasts, place a large saucepan on medium heat and add the vegan butter. Once melted, add the red onion and crushed garlic and sauté until transparent.
Add mushroom, paprika and dried Italian herbs to the saucepan, stir to combine and sauté for 2 minutes.
Once the mushroom is soft, add the sundried tomatoes, roasted peppers and the tomato paste to the saucepan. Combine and sauté for 2-3 minutes.
Next up is where we begin the typical risotto technique (heads up, there’s LOTS of stirring coming your way). Add the arborio rice and mix through until all of the rice is coated in butter. Add a splash of extra virgin olive oil if this gets a little dry.
Gradually add the veggie stock, 1/2 cup - 1 cup at a time, only adding more when the previous lot has almost been completely absorbed by the rice. Stir very frequently (almost continually) until you need to add more stock.
After the 2nd or 3rd round of stock has been absorbed, add the can of tomatoes and stir until it has combined with the rice. Next, this is where you will add 1/2 a cup of nutritional yeast and stir until combined.
Only add the next lot of stock when the majority of the liquid has been absorbed.
Continue this process until you have used all of your stock. test the flavour and texture of your rice - you want it to be soft inside. If it is not, add 1/2 cup of water at a time until you reach this texture.
Now it is time to add the roasted pumpkin and baby spinach to your risotto. Stir thoroughly until combined and let simmer for 3 minutes, stirring when needed.
Ready to serve. Garnish with your fresh herbs if you have them.
BON APPÉTIT!
OPTIONS:
You can remove the canned tomatoes and tomato paste for a creamy risotto instead! Add 1 cup of non-dairy milk instead.
Add 1 cup of Textured Vegetable Protein (TVP) before the arborio rice for an extra kick of protein.