It’s Veganuary and 500,000 people are looking to reduce their meat and dairy this month!
Whether you’ve signed up to go fully-vegan for the month or you’re just looking to cut back on your meat/dairy intake – we’re here for you!
This is a really simple risotto that can be adapted very easily – just throw in your favourite root vegetables or any veg that’s on its last legs!
You will need:
- Dairy free butter/spread
- 1 white onion, diced
- 2 garlic gloves, finely chopped
- Chopped/sliced veg of your choice (in this its pumpkin but veg like swede or butternut squash would also work nicely)
- 250g risotto rice
- 200ml dry white wine
- 4g fresh sage
- 800ml vegetable stock
- Olive oil
- Salt and pepper for seasoning
-Prep the veg beforehand (aka dice the onion, finely chop garlic and cut pumpkin/other veg into cubes)
-Heat some olive oil in a large, heavy-based pan
-Fry the onion for about 10 minutes until softening
-Throw in the garlic and other chopped veg and fry for another 5-10 minutes
-Add in sage leaves and season with salt and pepper
-Add in the risotto rice and stir until its coated with all the yummy flavours
-Pour in the wine on a relatively high heat and cook for another two minutes until the alcohol has evaporated
-Lower the heat and start to add the veg stock in one ladle at a time. Keep stirring each time you do to prevent stickage!
-Continue this until you’ve used up the stock and the risotto rice is cooked through (may take around 40 minutes)
-Stir through a knob of dairy free butte and bon Appetit!