Ingredients (for 4 people)

Instructions

1. Prepare hot vegetable stock and keep it aside over low heat to maintain temperature.

2. Cut the pumpkin into small cubes to facilitate cooking.

3. In a large saucepan, heat 2 tablespoons of olive oil and sauté the finely chopped onion with rosemary for 3-4 minutes, until soft.

4. Add the cubed pumpkin and cook for 5 minutes, stirring frequently.

5. Add the rice to the saucepan and toast it for 2 minutes, stirring well.

6. Start adding the hot stock one ladleful at a time, stirring continuously and waiting for it to be absorbed before adding more. Continue this process for 15-18 minutes, or until the rice is al dente and the pumpkin is creamy.

7. Season with salt and pepper, then turn off the heat and stir in 1 tablespoon of olive oil and, if desired, nutritional yeast flakes for extra flavour.

8. Let it rest covered for 2 minutes, then serve hot, garnished with fresh rosemary and a drizzle of olive oil.

Extra Tips

• You can blend half of the pumpkin at the end of cooking for an even creamier risotto.
• For a "buttery" effect without animal products, add a knob of plant-based margarine when finishing.
• If you enjoy bold flavours, add a pinch of nutmeg or some freshly grated ginger.