Pumpkin and sage risotto
Preheat the oven to 200 degrees Celsius.
Cut the squash into eight large pieces. Remove seeds and place in a roasting tray with the skin on. Add half the garlic, oil, sage leaves and sprinkle over salt and pepper. Toss together and roast for 40-50 minutes until soft. Once cool, peel off skin and roughly mash pumpkin mixture. Return to the oven on a low heat to keep warm.
In a heavy pan, add margarine, remaining oil and garlic and fry onion until soft. Add the rice and stir for one minute before stirring in wine. Slowly add stock a ladle at a time. Add remaining sage. Bring to the boil and then simmer while adding more stock as it absorbs into the rice. Regularly stir the rice to avoid it sticking. After about 20 minutes the rice should be cooked. The texture should be thick and creamy. Add extra stock, if necessary. Add the pumpkin to the risotto. Serve topped with vegan parmesan.
- 1 butternut squash
- 2 garlic cloves, finely chopped
- 2 Tbsp olive oil
- Handful of sage leaves, chopped
- 1 Tbsp margarine
- 1 onion, chopped
- 400g Arborio rice
- 200ml white wine
- 1 L hot vegetable stock
- Vegan parmesan
- Salt and pepper