Vegetable Risotto

To toast the pine nuts, add them to a non-stick fry pan over a medium heat. Stir constantly for 5 minutes or so, until they begin to colour lightly.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place stock in a small saucepan over a medium heat. Bring to a boil, then reduce heat to low and leave to simmer.

Step 2

2. Meanwhile, heat olive oil in another saucepan over medium heat. Add onion and saute for about 5 minutes, or until onion is soft and translucent. Add garlic and pumpkin, and cook for 2 minutes, stirring occasionally.

Step 3

3. Add rice and cook, stirring, for 1–2 minutes, until coated.

Step 4

4. Add 1⁄4 cup vegetable stock to rice mixture and stir continuously until the stock has been absorbed. Add asparagus to pan. Continue to add 1⁄4 cup of stock at a time, allowing the stock to be absorbed before adding more. Continue stirring and adding stock until the rice is tender.

Step 5

5. Remove from heat, season and stir through nutritional yeast.

Step 6

6. Serve topped with toasted pine nuts.