Pinot Noir + Vegan Roasted Pumpkin, Mushroom & Sage Risotto

Ingredients

• 400g pumpkin, peeled and cubed

• 250g mixed mushrooms, sliced

• 1½ cups Arborio rice

• 1 brown onion, finely diced

• 3 garlic cloves, crushed

• ½ cup dry vegan white wine

• 4 cups warm vegetable stock (approximately)

• 2 tbsp olive oil

• 1 tbsp vegan butter

• 8–10 fresh sage leaves

• 2 tbsp nutritional yeast

• Salt and freshly cracked black pepper

• Fresh thyme to garnish

Method

1. Roast the pumpkin: Preheat oven to 200°C. Toss pumpkin with olive oil, salt and pepper. Roast for 25–30 minutes until golden and caramelised.

2. Cook the mushrooms: Heat a little olive oil in a pan and sauté mushrooms until golden. Set aside.

3. Start the risotto: In a large saucepan, sauté onion and garlic until softened. Add Arborio rice and stir for 1–2 minutes.

4. Add the wine: Pour in white wine and stir until mostly absorbed.

5. Slowly add stock: Add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for approximately 20 minutes until creamy and tender.

6. Finish the risotto: Stir through vegan butter, nutritional yeast, roasted pumpkin and mushrooms.

7. Crisp the sage: Lightly fry sage leaves in olive oil until crisp.

8. Serve: Spoon risotto into bowls and garnish with crispy sage, fresh thyme and cracked pepper.