Pumpkin Risotto

A gentle risotto with the natural sweetness of pumpkin, finished with soy milk for a creamy texture.

Ingredients

Instructions

1. 1

   Cut the pumpkin into 1cm cubes and heat in a 600W microwave for 2 minutes until soft.

2. 2

   Sauté the finely chopped onion in a non-stick pan, then add the water, consommé, and cooked rice.

3. 3

   Add the pumpkin and simmer over a low heat for 10 minutes, mashing about half of it.

4. 4

   Add the soy milk and warm through, then season with salt and pepper to taste. Serve.