Risotto is one of my current favourite dishes to make and this is a great way to use up any leftover pumpkin that you might have lying around from Halloween. It makes a great cosy, water warming dinner for this time of year and I always think that a nice risotto makes an excellent date night dinner option as well!
This recipe is pretty simple, yet still so delicious and flavourful. It’s rich, creamy and also a completely plant based recipe and doesn’t require any milk or cream whatsoever. The secret to the creamy texture is actually something new that I decided to experiment with. I’ve added in a spoonful of almond butter (you could also use cashew) which has helped to create a thicker consistency and just give the sauce that luxurious, silky feel.
The flavours here have actually been kept pretty simple and the addition of the pumpkin or squash, adds a subtle hint of sweetness which is super tasty and works really well with those crispy sage leaves! I think I initially found out about the wondrous concept that is crisping sage leaves a year or two ago. Since then, I’ve been pretty obsessed and they’re an incredible edition to soups, pastas, risotto, salads and so many other savoury winter dishes. They have such a gorgeous flavour and scent, which just works perfectly with this dish. I think they also look great too and add an extra touch of decadence to your food presentation.
Ingredients- Serves 3 people
- 140g risotto rice
- 1 vegetable stock cube
- Heaped 1/2 cup cooked pumpkin or squash
- 1 large clove garlic
- 2 tbsp nutritional yeast
- 2 1/2 cups water- can add more if needed
- Tbsp smooth Pic’s Almond Butter
- Black pepper to taste
- Pinch mixed herbs
- Pinch paprika
- Handful sage leaves
- Olive oil for cooking
- Optional- pesto for topping
Rinse and drain the risotto rice, then add this to your saucepan and cover with some of the water. Bring this to the boil, then reduce to a simmer.
Add in the stock, crush in the garlic clove and continue to allow the rice to cook. As the risotto thickens and the liquid is absorbed, gradually pour in the remaining water and stir through the almond butter
Season with mixed herbs, paprika, nutritional yeast and pepper; then stir through the cooked pumpkin or squash.
When the risotto is beautifully thick and creamy, in a separate frying pan, heat a little olive oil and bring the pan to a medium heat. Add in the sage leaves and cook until fragrant and crisp.
Serve the risotto topped with a swirl of pesto and your crispy sage leaves.