1 small onion, chopped
60ml olive oil
2 cloves garlic, chopped (about 30ml)
1 cup risotto rice
2 ½ cups vegetable or chicken stock (yes, “chicken” – Ina Paarman’s vegetable and chicken stock powders are 100% vegan!)
½ cup dry white wine
1½ cups pumpkin
1 cup finely grated pecorino cheese
2-3 fresh sage leaves
a few cherry tomatoes, halved
salt, to taste
a little sugar
black pepper, to taste
Fry the onion and garlic at low heat in the olive oil in a large saucepan or pot.
Add the risotto rice, and fry a few minutes to cover.
Add the white wine to the prepared stock.
Gradually add the stock mixture to the rice, bit by bit, waiting after each addition for the liquid to be absorbed. This process should about 30 minutes.
Meanwhile boil the pumpkin with a little sugar and salt in separately in some water until cooked. Mash the pumpkin lightly, and set aside.
When almost all the liquid has been absorbed, and the rice is almost cooked, add the mashed pumpkin.
Then add the grated pecorino cheese, and stir to mix.
Add pepper, to taste.
Serve the risotto with roughly chopped sage leaves, extra pecorino cheese and the cherry tomatoes.