Vegan pea and pumpkin risotto



  • 1 litre vegetable stock
  • ½ cup white wine
  • 1 onion, diced finely
  • 350g  arborio (risotto) rice
  • 400g butternut pumpkin, diced small
  • 50g butter
  • 1 cup frozen baby peas
  • salt and freshly ground black pepper

Piece of vegan cheese for grating


1. Heat the stock in a jug in the microwave so it’s quite warm. In a saucepan sweat the onion in the butter until soft.

  1. Add the rice and mix well for a few seconds to coat the grains with butter, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin and a little more stock, and continue to simmer gently until the stock is absorbed.
  2. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely cooked. You may not need all the stock, but the texture should be loose and creamy.
  3. Season with salt and pepper, add the peas and stir through, cover the pan while keeping the heat down low. Add a bit more stock if you think its necessary – it should not stick to the bottom.

As an option grate a piece of cheese directly into the risotto immediately before serving.

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