VEGAN CREAMY COCONUT PUMPKIN RISOTTO
by Hart & Soul
Ingredients:
1 Pumpkin, sliced into four wedges (around 6cm thickness)
1kg Hart & Soul Coconut Pumpkin Soup
300g Arborio Rice
15ml White Wine
2 Shallots, finely diced
100g fresh Shiitake Mushrooms, thinly sliced
2 tablespoons Vegetable Oil
1 tablespoon Coconut Oil
1 tablespoon fresh Parsley, finely chopped
1 clove Garlic, finely chopped
Salt and Black Pepper, to taste
Pumpkin Seeds, to serve
Method:
STEP 1
Preheat oven to 200°C.
STEP 2
Line a baking tray with baking paper and place on pumpkin slices.
STEP 3
Drizzle with half of the vegetable oil and add salt and pepper to taste.
STEP 4
Bake for 15 mins.
STEP 5
In a saucepan, heat the other half of the vegetable oil over a medium-high heat.
STEP 6
Cook the shallots until lightly browned.
STEP 7
Add the Arborio rice and stir until the onions and rice are combined.
STEP 8
Add the white wine and cook until all liquid is absorbed.
STEP 9
Add a ladleful of the Hart & Soul Coconut Pumpkin soup to the mix and stir until completely absorbed.
STEP 10
Repeat this process for 20-30 minutes, or until the rice is tender and the risotto is creamy looking.
STEP 11
Heat a separate saucepan to medium-low, and add the coconut oil.
STEP 12
Add the shiitake mushrooms, fresh parsley and chopped garlic. Stir to combine.
STEP 13
Divide the risotto into deep bowls, adding one slice of the roasted pumpkin to the bowl for serving.
STEP 14
Top with pumpkin seeds to finish.
