Remember this lovely green pumpkin?
Well, I turned half of it into something delicious with it last night for World Vegan Day. A recipe straight from my own head too (with a wee bit of inspiration from Mario B.) Braised Pumpkin and Spiced Risotto : d
2 T olive oil
1 medium onion, sliced
1/2 of a large pumpkin, cubed
2 cloves garlic, minced
~1/4 c white wine
3 T brown sugar
1 T dried sage
salt & pepper to taste
Heat the oil over medium heat in a large skillet and add the onions. Let them brown.
Once the onions are browned add the pumpkin and garlic. Add just enough wine to halfway cover the pumpkin. Start with 1/4 cup and build from there.
Add the brown sugar, sage, and salt and pepper. Reduce the heat to medium-low, cover and let the pumpkin cook until easily pierced with a fork.
Remove the lid and raise the heat to high. Let the remaining liquid boil away, tossing the vegetables frequently, until you have a thick sauce. Garnish with sage and serve over a bed of spiced risotto.
2 T butter or vegan margarine
1 medium onion, diced
1 c. arborio rice
1.5 c. white wine
2 c. water
1 t cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
2 whole allspice berries
salt to taste
Heat the water. In a separate pot over medium heat, melt the butter. Add the onions and fry very until translucent.
When the onions have softened, add the rice and stir constantly for 1 minute until the rice starts to become translucent. Add the wine and keep stirring.
Once the wine has cooked into the rice, add your first ladle of hot water, spices, and salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding water one ladle at a time as it is absorbed by the rice. This will take about 15 minutes until the rice is cooked.
Remove from the heat, cover, and let stand for 2 minutes.