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Breakfast Lunch Dinner

Facts


Pumpkin risotto

There are many risottos that can be made vegan. Use authentic risotto rice or basmati if you prefer. Try this easy pumpkin risotto and serve it with a green salad. Serves 4.

Fry 1 tsp chopped thyme, 1 clove garlic (peeled and chopped), 1 small onion (peeled and sliced) in a little olive oil. Add 500g pumpkin or squash (peeled and cubed into 1cm squares). Cook for 4-5 minutes. Add the rice. Ladle in stock a little at a time, every 2-3 minutes and stir often. Keep going until the rice is cooked (18-20 minutes for risotto rice). Shake vegan parmesan over the top.