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Roasted Pumpkin & Parmesan Risotto

Prep Time

Prep. time 15 minutes
Cook Time

Cooking time 20 minutes
Serving

Serves 2

Roasted Pumpkin & Parmesan Risotto

Let's get cooking

Another of our selection of vegan risottos, this roasted pumpkin and Parmesan one is a marvel of vegan cuisine. Using our Italian Hard style Sheese it has that delicious nutty overtone you've come to expect from Parmesan and will give your dinner a wonderful Italian twist. printable download

Ingredients

1 small pumpkin or ½ butternut squash, peeled and cut into chunks
2 tablespoons olive oil
Pinch of chilli flakes
1 large leek, sliced
2 cloves garlic, crushed
200g risotto rice
2 teaspoons cumin
2 teaspoons mixed herbs
1 litre vegetable stock
Black pepper
1 tablespoon Bute Island Original Creamy Sheese
50g Bute Island Parmesan Style Sheese
2 large handfuls of spinach

Directions

Preheat the oven to 190 degrees C and place in one single layer on a baking tray.
Drizzle with 1 tablespoon of oil and sprinkle over the chilli flakes and stir to coat. Roast for 25-30 minutes until softened and golden.
Meanwhile heat the remaining 1 tablespoon oil in a large pan and add the leek and garlic. Cook on a medium-high heat for 5 minutes.
Stir in the rice, cumin and herbs then add a ½ cup at a time of the stock - continue for 20 minutes, stirring regularly throughout.
Once the rice has cooked and most of the liquid has been absorbed, stir in the Creamy Sheese, spinach leaves and most of the Parmesan and allow to heat through.
Dish out onto plates or into bowls, top with some roasted pumpkin and scatter over the remaining Parmesan. Dig in!

You will need

THESE SHEESE PRODUCTS

Original Spread

Spread

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