Veggie & Sage Risotto

SERVES 4 

INGREDIENTS:

250g Pumpkin (2cm cubed)

3 TBLS Olive Oil

2 Garlic Cloves (crushed)

1 Red Onion (finely diced)

1 Shallot (green part only, finely sliced)

3/4-Cup Arborio Rice

750ml Vegetable Stock OR Chicken Stock  

Handful Sage Leaves (chopped)

1 TBLS Nuttelex (VG) or Butter (V,P)

S&P (season to taste)

METHOD:

1. Preheat oven to 180°C.

2. Coat the pumpkin in 2 TBLS olive oil and place on a baking tray, bake for roughly 15 minutes or until pumpkin is nearly tender.

3. Heat a TBLS olive oil in a large heavy based fry pan over a medium heat, throw in the onion and garlic and Saute for 2-3 minutes or until clear.

4. Add the rice to the pan, and cook stirring constantly for 1-2 minutes until rice is coated in oil.

5. Reduce to a low heat, and add 2 ladles of chicken stock to the pan, continue to simmer, stirring gently until rice has absorbed stock.

6. Continue to add 1 ladle of stock at a time and stirring gently, until each ladleful of stock is absorbed, repeat this for roughly 30 minutes.

7. Then add the pumpkin and sage and continue to add stock until the rice is cooked but al-dente.

8. Season with S&P and enjoy.

*OPTIONAL