A recipe that uses either butternut squash or pumpkin. This is a great way to use the internal of the pumpkin at Halloween, and it’s a delicious recipe! It’s also vegetarian and can be vegan with a few modifications.
750ml reduced-salt vegetable stock
1 tbsp olive oil
Bunch of spring onions finely chopped
2 garlic cloves, finely chopped
225g arborio or carneroli rice
100ml white wine
400g tin chopped tomatoes
750g pumpkin or butternut squash, cut into small cubes
2tbsp chopped fresh sage
50g parmesan-style vegetarian cheese, grated (omit if vegan, use regular parmesan if non-vegetarian)
1. Preheat oven to 200c (180c fan). Heat stock in a pan until just below boiling, reduce heat and keep hot.
2. Heat the oil in an ovenproof pan with a lid over a medium heat. Add the spring onions and garlic, cook for 1 min, then add the rice and cook, stirring for 1 min. Pour in the wine and stir until all is absorbed. Pour over the stock and tomatoes and add the pumpkin and half the sage. Stir to combine.
3. Cover the pan and cook the risotto in the oven for 30-40 minutes until the rice is tender and the liquid absorbed. Remove from the oven and set aside for 5 mins
4. Stir in the cheese (if using) and remainder of the sage through the risotto. Add some black pepper, serve with steamed green vegetables.
Recipe by Nikki Bezzant (Healthy Food Guide)
Seb is a writer and blogger of food and nutrition. He holds a bachelors and a masters degree in nutrition science, and has studied sports and exercise nutrition at postgraduate level. He specialises in plant-based nutrition and believes passionately that we can all live with a little less meat. He writes for www.veggieandspice.com and www.itsaboutnutrition.com