30 October 2020
This aromatic veggie risotto is so easy to make and makes great use of those Halloween pumpkins.
Prep time: 25 minutes
Cooking time: 25 minutes
• 3 tbsp (45ml) vegetable or mild olive oil
• 2 large red onions, finely sliced
• 3 cloves garlic, peeled & finely chopped or crushed
• 1 medium-hot chilli, deseeded & finely chopped
• 20g fresh root ginger, peeled and finely chopped or grated (optional)
• 275g Arborio or Carnaroli risotto rice
• 900g pumpkin (or squash), peeled, deseeded & cut into 1 cm chunks
• 250g leeks, cabbage or peas (or a mixture of each)
• 1 vegetable stock cube dissolved in 500ml boiling water (kept hot in pan on the hob)
• 550ml Alpro Coconut drink
• 400g can/carton chickpeas, drained & rinsed
• Zest & juice of 2 limes
• Chopped fresh coriander to garnish
1. Heat 2 tbsp oil in a large saucepan and cook the onions over a low heat for 10 minutes, stirring occasionally. This long slow cooking makes the onions sweeter.
2. Increase the heat then add the garlic, chilli and ginger and cook for a further minute.
3. Add the remaining 1 tbsp oil to the pan and pour in the rice, stirring well to coat all the rice grains in oil.
4. Add the pumpkin (squash) pieces and vegetables and stir to combine.
5. Pour in 200ml of the hot stock and continue to cook over a moderate heat, stirring every few minutes. Once the stock has been absorbed, add the remaining stock gradually: a ladle at a time, stirring gently with each addition until absorbed. Gradually pour in the Alpro Coconut drink, 1-2 ladles at a time, stirring gently with each addition until all absorbed. This should take about 20-25 minutes.
6. Pour in the chickpeas, zest & juice of the limes and season to taste.
7. Serve immediately with chopped fresh coriander to garnish
Cooking for a crowd
You could use butternut squash instead of pumpkin and the Alpro Coconut drink could be switched for Alpro Soya, Almond or Oat drink. Instead of chickpeas try using black-eyed beans, cannellini beans or butter beans.