Pumpkin Risotto

Ingredients:

2 cups Arborio rice
1 white onion chopped
1 garlic clove
1 tablespoon of vegetable paste
2 tablespoons of olive oil or butter/ghee
1 teaspoon dried basil
1 teaspoon pepper
1 tablespoon of salt
1 teaspoon herbamare
1/2 cup of ver juice (white wine substitute)
4 cups of stock
1 pumpkin cut in to squares and roasted with oil and a sprinkle of rosemary

Directions:

Firstly start off by sautéing the onion in olive oil, once translucent add in crushed garlic and veg paste, fry off for a minute or so.

Add in risotto rice, basil, salt, pepper, herbamare and let the rice cook for a few minutes, now add in the verjuice and let it simmer for 5 minutes. Pour in 2 cups of stock or water and let it simmer on a low heat for 10 minutes and then add in the next 2 glasses of stock or water.

You’ll now allow the risotto to cook for another 15-20 minutes. Lastly, adding in the roasted pumpkin. Stir through and turn off the heat and let it sit for a few minutes before serving.

You can sprinkle some nutritional yeast, vegan Parmesan or any dairy cheese.