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Recipe Details

Prep. time 15 minutes | Cooking time 20 minutes | Serves 2

Another of our selection of vegan risottos, this roasted pumpkin and Parmesan one is a marvel of vegan cuisine. Using our Italian Hard style Sheese it has that delicious nutty overtone you’ve come to expect from Parmesan and will give your dinner a wonderful Italian twist.




Ingredients

  • 1 small pumpkin or ½ butternut squash, peeled and cut into chunks
  • 2 tablespoons olive oil
  • Pinch of chilli flakes
  • 1 large leek, sliced
  • 2 cloves garlic, crushed
  • 200g risotto rice
  • 2 teaspoons cumin
  • 2 teaspoons mixed herbs
  • 1 litre vegetable stock
  • Black pepper
  • 1 tablespoon Bute Island Original Creamy Sheese
  • 50g Bute Island Parmesan Style Sheese
  • 2 large handfuls of spinach
Cooking Method

  • Preheat the oven to 190 degrees C and place in one single layer on a baking tray.
  • Drizzle with 1 tablespoon of oil and sprinkle over the chilli flakes and stir to coat. Roast for 25-30 minutes until softened and golden.
  • Meanwhile heat the remaining 1 tablespoon oil in a large pan and add the leek and garlic. Cook on a medium-high heat for 5 minutes.
  • Stir in the rice, cumin and herbs then add a ½ cup at a time of the stock – continue for 20 minutes, stirring regularly throughout.
  • Once the rice has cooked and most of the liquid has been absorbed, stir in the Creamy Sheese, spinach leaves and most of the Parmesan and allow to heat through.
  • Dish out onto plates or into bowls, top with some roasted pumpkin and scatter over the remaining Parmesan. Dig in!

You will need

These Sheese Products



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