Creamy Vegan Pumpkin and Zucchini Baked Risotto
This rich and creamy risotto makes a great weeknight comfort food dinner.
Prep Time10 mins
Cook Time40 mins
- 1 Onion
- 2 cloves Garlic
- 1 medium Zucchini
- 200 g Pumpkin
- 1 ½ cups Arborio Rice
- 4 ½ cups Boiling Water
- 1 TBS Vegan Stock Powder
- 1 serve Instant Cashew Cheese
Preheat oven to 180 degrees Celsius.
Finely dice onion and garlic. Grate pumpkin and zucchini.
Heat a frying pan over medium heat. Add approximately 2 TBS water to fry oil free. Cook onion and garlic over medium heat, stirring constantly, until brown and translucent.
Add onion, pumpkin, zucchini and rice to medium sized baking dish. Stir to combine.
In a separate jug, mix stock powder into water.
Pour stock over rice mixture and stir through.
Cover baking dish with foil. Bake in the oven for approximately 40 minutes. The risotto is cooked when all of the stock has been absorbed into the rice.
Serve topped with a large spoonful of Instant Cashew Cheese.