Saturday 3 December 2016

Indy Power's bewitching pumpkin risotto perfect for Halloween

Published 23/10/2016 | 02:30

Pumpkin Buckwheat Risotto
Pumpkin Buckwheat Risotto

There's no big tricks needed to magic up a cauldron of this warming, tasty seasonal treat.

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Pumpkin Buckwheat Risotto

Serves 4.

Gluten-free, dairy-free & vegan-friendly

Ingredients

350g pumpkin flesh

3 tbsp olive oil

1 white onion, diced

2 cloves garlic, minced

1 small handful sage (or basil)

180g buckwheat groats

1 litre stock

200ml unsweetened almond milk

Coarse salt & pepper

Method

Preheat the oven to 200°C. Remove the skin, scoop out and chop the pumpkin into cubes and lay it out on a roasting tray. Drizzle on a tablespoon of olive oil and give it a good sprinkle of salt and pepper. Roast at 200°C for 35-40 minutes until tender.

When the pumpkin has been in for about 10 minutes, add 2 tablespoons of the olive oil to a large, deep pan on a medium heat and add in the onion and minced garlic. Finely chop the sage and then add it in too. Cook until the onion is soft and translucent. Add the buckwheat to the pan and stir well. Pour in about a sixth of the stock and let everything simmer until the liquid is almost all absorbed. Then keep repeating in similar amounts until all of the stock is used up.

When almost all of the liquid is absorbed, the pumpkin should be ready to go in. Add it in and stir. Pour in the almond milk, a good pinch of coarse salt and pepper and mix well. Cook for a few more minutes until it reaches your desired consistency.

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