A vegetarian risotto is a favourite in my little home. We are down to only eating sustainable home raised and hunted meat or fish a few nights a week so finding vegetarian fullers is little tricky. My new years resolution is to explore, create and invite more vegetarian dishes into my home and to then share with others who's in same boat as I. Lets hope this new years resolutions sticks! This dish was super easy and to many, risotto screams slavery over a pot - this recipe is made in a cast iron or heavy based pot then placed in the oven to cook. No slavery required. It's comforting, creamy and a sustaining Italian dish with a crispy finish of crunchy sage to top.
2-3 cloves of garlic
4 cups of vegetable stock
1 cup water
1 1/2 cups brown arborio rice or half regular brown rice with white arborio if you can not find this
1 small butternut squash, peeled and cut roughly
1 cup grated parmesan cheese
3 Tbsp butter
Salt and pepper to taste
Optional - rocket and pinenuts for serving
Handful of sage
Preheat your oven to 180C
Evenly lay your pumpkin out on a baking tray, drizzle with olive oil and roast until coloured and soft.
In a cast iron pot or a pot the has a heavy base, heat a good glug of olive oil on your stove top. Add your onions and garlic and slowly soften and caramelise to intensify the flavour. Take your pumpkin out of the oven once cooked. Leave the oven on.
Add your rice and vegetable stock. Stir until combined then place back into the oven for about an hour or until the rice has absorbed all the liquid.
Once this is achieved immediately beat through the butter, parmesan, pumpkin and another good slug of olive oil. Add your extra cup of water slowly until the consistency is creamy. You may not need the whole cup.
Season with salt and pepper to taste.
To fry your sage add one Tbsp of olive oil to a skillet or pan allow to heat up before tossing through your sage. The sage is ready when its darker in colour and crispy. Transfer to a plate with a paper towel covering it to soak up the excess oil. Sprinkle with salt.
Serve your risotto on a bed of rocket with extra parmesan, crispy sage and an optional sprinkle or pine nuts ontop.
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