A creamy, rich risotto that uses simple ingredients to create comfort in a bowl. Cooking and stirring risotto does take some dedicated time at the stovetop to ensure it does not burn. But don’t be put off by the process! This is where depth of flavour is developed and hey – it’s a great opportunity to have a glass of wine and catch up with a friend while you cook! This pumpkin risotto is a satisfying meal in itself, however you could serve it with some fresh bread, steamed greens or a crisp, leafy salad if you would like.
Heat olive oil in a large, shallow dish on medium heat. Add onions and garlic and cook for about 1 minute or until soft, stirring regularly.
Add sage, spices, yeast, salt and pepper and cook for 1 minute, stirring constantly.
Add rice and stir until well coated in onion mix. Continue cooking for about 1 minute.
Add pumpkin mash and 1 cup of vegetable stock. Stir to combine and continue cooking until the rice has absorbed all the liquid in the pot. You will need to keep stirring regularly to stop the rice from sticking to the bottom of the pot.
Add another cup of stock, stir and continue cooking and stirring until the liquid is absorbed. Continue this process until you have added all of the stock. This should take between 20 and 30 minutes.
Add the cashew milk and stir to combine. Your risotto should now be soft and creamy. If the rice still tastes a little hard, let the risotto continue cooking for another few minutes until soft.
Serve sprinkled with vegan parmesan.
Add all ingredients to a food processor or high-powered blender and blend until mixture resembles a very fine crumb.
Store in a sealed jar or container in the fridge for up to ten days.