Salty

Roast Pumpkin Risotto (vegan | gluten-free)

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I think I’ve overwhelmed myself with the amount of pumpkin recipes I’ve had to continue cooking up in my kitchen since Halloween. Note to self: never over spend on pumpkins for a Halloween party again. It’s literally pumpkin fatigue central at my apartment!

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Anyway, what this mistake has taught me is that I can be bloody creative with pumpkins. I was forced into cooking with them almost everyday for a month so to prevent my death as a result of food boredom, I had no choice but to be imaginative. And imaginative I was.

Ok so risotto isn’t too imaginative, but I had enough of cooking that day and wanted something that didn’t require so many ingredients or effort. Though if we’re talking in terms of manual labour, risotto is definitely the most demanding. Standing over that stove, stirring for what feels like hours is really not my cup of tea, but once I got started it was too late to turn back – I knew I had to finish this!

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What I do like about this particular risotto I made was I really didn’t give a rat’s arse about the type of rice I used. The most typical rice used is Arborio, but I didn’t have any and nor was it likely that I could get hold of any (you have to accept these things when living as an expat in China!) so I used plain old standard short grain white rice. Still tasted just as good – to me anyway.

Serving size:
Serves 4

Ingredients:

  • 500g chopped pumpkin
  • 2 tbsp olive oil
  • 1 onion diced
  • 5 cloves garlic crushed
  • 1 litre hot vegetable stock
  • 6 tbsp nutritional yeast
  • 200g short grain white rice
  • Salt and pepper to taste

Method:

  1. Preheat oven to 180C and roast pumpkin in dash of oil for 25 minutes.
  2. In a saucepan, sautee onions and garlic.
  3. Stir in the rice and coat each grain with the oil.
  4. Slowly add the hot stock, a little at a time, enough to just about cover the rice.
  5. Stir continuously to avoid rice sticking and until the stock is soaked up by the rice each time before adding the next batch of stock.
  6. When rice is cooked and creamy, carefully stir in the yeast flakes and pumpkin.
  7. Season with salt and pepper and serve.

If you want to go all out, serve some crispy bacon alongside the risotto for that extra bit of fun factor with each bite (check out my vegan smoky bacon rashers recipe).

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