Wednesday, September 18, 2013

Vegan MoFo 13- Fast, Fresh, Simple- Pumpkin and Sage Risotto

This is another recipe from Donna Hay's Fast, Fresh, Simple (pg 162). It's a really great book, we were given it for Christmas. It's full of yummy recipes with beautiful clean, light photographs that make the food just pop! 

This 'risotto' was delicious, sweet and bursting with pumpkin flavour. This may or may not be because I doubled the quantity and roasted it to intensify it. The original recipe calls for the pumpkin to be added to the risotto raw so the end result is defined and the rice remains white... as you can see that wasn't what I was looking for so I pre-roasted and then mixed the pumpkin through to make it creamier (as good risottos should be) even with using brown rice. I left the skin on so some chunks of pumpkin remained to add texture and was very happy with the result!

Baked Pumpkin and Sage Risotto
Donna's Version:
Makes 4 serves
1 tbsp olive oil
1 onion, chopped
12 sage leaves
2 cups aborio rice
800g pumpkin
5 cups chicken stock
sea salt and cracked black pepper
30g butter
1/2 cup finely grated parmasan
Extra parmasan and fried sage leaves to garnish
Claire's Version:
Makes 2 serves
1 tbsp olive oil
1 onion, chopped Pinch of asafetida
12 6 sage leaves
2 1 cup aborio rice brown rice
800g pumpkin
5 2.5 cups chicken stock vegetable stock
Sea salt and freshly cracked black pepper
30g butter Non-dairy spread or ommit completely
1/2 cup finely grated parmasan nutritional yeast
Extra parmasan and fried nutritional yeast and sage leaves to garnish
  • Preheat oven to 200c (400f)
  • Chop pumpkin- leave the skin on, it's good for you!
  • Optional- Roast for 40 mins or until tender (you can also just cook it with the rice)
  • Chop sage leaves roughly
  • Combine rice, veggie stock, sage, pumpkin, asafetida in a pot with a tightly fitting lid
  • Cook for 30 mins (ours took longer because of the dish used- oops!)
  • Stir in nutritional yeast, cracked black pepper and non-dairy butter (if using)
  • Garnish with nutritional yeast and sage leaves
  • Enjoy!

To be honest I think it's quicker cooking the risotto normally on the stove top and I'd do that next time but this is a great option for when you want to do something else and not have to stay in the kitchen stirring. Hope you enjoy this one too!

Love and Smiles,

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