After a week off school it’s that dreaded Sunday night feeling. In an attempt to counteract it, we’re all sitting down to our first family meal together in a while.
Still on a hallowe’en pumpkin theme, I’m making use of this versatile vegetable in a dish I’m hoping will suit everyone.
- 1 x small pumpkin or squash
- 1 x onion, finely chopped
- 1 x garlic clove, crushed
- 1.5 litres veg stock
- 125ml of white wine
- 2 x tbsp (vegetarian) parmesan, grated
- A few sage leaves, finely chopped
Peel and chop the pumpkin in half. Remove the seeds from each half with a spoon, then dice into bite size pieces.
Sweat the onion in olive oil for a few minutes with the lid on a large pan, then add the pumpkin.
Stir in the rice and garlic for 1-2 minutes until coated in oil.
Begin to add the liquid, the wine first, followed by a good splash of veg stock and the chopped sage. Set a timer for 20 minutes and slowly add the stock over a low heat until it has all been absorbed or the timer has gone off. Add the cheese 5 minutes before the end of the cooking time.
When cooked, the rice should still be firm and have a slight bite to it. Add an extra splash of stock if needed and serve with cooked sliced veggie sausage. (The Man stayed with his traditional chicken rather than opting for the veggie version.)
The flavour of the risotto was very mild, which benefited from the addition of the cheese and also the sausage. It’s the first meal Jude’s attempted without a fuss in quite a while – Mathilde picked and poked and complained that the sausages weren’t her favourite – but overall, it was fairly successful although a tad unexciting.