I love autumn dishes, especially when sage is used. It’s a perfect herb for those most comforting dishes and goes amazingly with any root vegetable. I used pumpkin in this recipe but butternut squash all goes so well. You can place the vegetables in uncooked and fry before adding your rice into the pan but I personally love the flavour of roasted root vegetables, it just gives another depth of flavour into the dish!
The best way to roast pumpkin is to quarter it and drizzle with vegetable or sunflower oil (this helps crisp it up a bit) with a sprinkle of salt to help bring out the flavour of pumpkin. Then place the pumpkin skin side down and place in the center of the oven on gas mark 4 for around 30 minutes, you want to skin to look dark and crisp. Take it out the oven and leave to cool for ten minutes, as it cools you might notice the skin start to pull away from the flesh which will make it easier to peel the skin off. Once cooled take all the skin off and cut to your desired size. This recipe usually take around 1 quarter and half of a pumpkin.
The two magic ingredients for a risotto are butter and white wine, they give risotto a creamy texture with lovely rich flavours. They aren’t essential but I would advise adding these in for the ultimate risotto!
Ingredients (Serves 4)
- About a quarter and half (around 750g) of a pumpkin (roasted and diced)
- 2 tbsp olive oil
- 1 small glass of vegan white wine
- A good handful of sage, washed and roughly chopped
- 1 white onion, diced
- 1 garlic clove, crushed
- 1 litre of vegetable stock
- 1 tbsp vegan butter
- 300g arborio risotto rice
- Start by roasting your pumpkin, I usually quarter the pumpkin and drizzle oil with a sprinkle salt. I then bake for around 30 minutes on gas mark 4 until golden. Then leave to cool before peeling off the skin and cutting into cubes.
- In a large pan add your olive oil. Heat on a high and start by frying your onions for 2 minutes then add in your garlic. Fry for another minute before adding your pumpkin and sage. Give everything a good stir.
- Lower to a medium heat and then add in your risotto rice along with the glass of white wine. Simmer the white wine down until it has fully reduced. Make sure to keep stirring as not to burn the rice as the wine evaporates.
- Then start by adding your vegetable stock about 200mls at a time and let it simmer on . Making sure the stock has fully reduced before adding in the next 200ml. Do this until all stock has gone or until the rice has cooked.
- Once all the stock has gone and the rice has cooked, turn off the heat. Add in your butter and stir everything all together.