Can be vegan*
Serves 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
600g pumpkin
4 tbsp olive oil
1 tbsp maple syrup
A pinch cinnamon powder
50g blanched almonds, chopped
225g trimmed leek, finely chopped
250g Arborio or Carnaroli risotto rice
100ml vegetarian dry white wine
900ml-1litre light vegetable stock
150g Swiss chard (leaves only) roughly shredded
1 ½ tbsp single cream or soya cream*
Season to taste
To
serve
A
squeeze lemon juice to taste
Method
Heat oven to Gas 5/ 190C/ 375F
1. Cut the pumpkin into quarters, peel and de-seed. Then cut into thick
slices/segments (approx 12-15cm) and place in a roasting pan. Mix together
2 tbsp oil, maple syrup and cinnamon and drizzle over the pumpkin. Roast
for 25-30 minutes until tender, take out of the oven and cut into large
dice.
2. In a small frying pan heat 1 tsp oil and lightly toast the almonds
until golden. Set aside.
3. Heat the remaining oil
in a large frying pan and sauté the
leek until soft. Add the rice and stir until the grains are well coated
and slightly golden. Pour in the wine and stir until it is absorbed.
4. Add one ladle of hot stock and simmer until absorbed. Repeat. After
10 minutes add the chard and let wilt. Continue to add stock at intervals
and cook until absorbed into the rice (you may not need all the stock).
Season well with salt and pepper.
5. Once rice is tender but still very slightly al dente, add the cream
and cook for a further minute before adding the pumpkin. Remove from
heat, cover and rest for 2 minutes. When ready to serve sprinkle over
the roasted almonds and a squeeze of lemon juice.
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