Hey Friend, Happy 2023! 🎉 It's good to have you back. And if you are new here, then welcome! 🙋🏻♀️
New year, new opportunities, and new resolutions for many of us. I am excited about 2023. For example, I have already dived into the vegan January challenge and the latest 30-day yoga journey from Yoga with Adriene. This year, I hope to create new and exciting recipes for the blog. I will also share recipes for the dishes I make this month. The first one is this Pumpkin and Sage Risotto. 🌾
This Pumpkin and Sage Risotto is the perfect quick and easy midweek dinner. It is ready within 30 minutes. It is creamy, delicious and completely soul-warming. I not only enjoy eating a good risotto. I find making risotto a truly mindful practice. Selecting the ingredients, chopping them up, and then stirring the rice and the stock until it all turns into a delectable dish. So soothing, comforting and meditative. I hope you will find your 'zen' preparing it, too. Or you can give this Easy Vegan Pea and Mushroom Risotto a try as well. 🤍
Pumpkin and Sage Risotto
PREP TIME: 15 min
TOTAL TIME: 30 min
SERVINGS: 4
INGREDIENTS
- 250g Arborio rice
- a small Hokkaido, or any other pumpkin (300g, steamed and mashed)
- a big chunk of leek or a small shallot
- 2 cloves garlic
- 5-6 dried sage leaves, finely chopped
- salt and pepper to taste
- 700ml vegetable stock or water mixed with veg bouillon
- 2 tbsp olive oil
- 100ml vegan wine
- 20g vegan parmesan, grated
DIRECTIONS
1. Peel, clean and dice the pumpkin. Steam for about 15-20 minutes or until soft. (If you don’t have a vegetable steamer, you can place the diced pumpkin in a metal sieve, over a pan with boiling water. Just cover the sieve with a lid and it works just as a steamer.) Set aside.
2. Add the veggie stock to a pan and bring it to a boil.
3. Clean and finely chop the leek and garlic.
4. Heat the olive oil in a deep pan or large pot. Add the chopped leek and garlic and fry for about 1 min before adding the rice. Fry for a few minutes, stirring continuously until the rice becomes semi-transparent.
5. Pour over the wine and start adding a ladle of stock - one ladle at a time, when the previous one cooked away. Keep an eye on the risotto, stir it frequently and make sure the rice is moist (but don’t add too much liquid at once).
6. Stir in the mashed pumpkin, the sage leaves, and the grated parmesan, and season with salt and pepper. Cook for another 5 min. This dish is best served immediately, with more grated parmesan. Bon Appetit!
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