Easy Vegan or Vegetarian Munchkin Risotto
This is a quick and easy recipe for making a delicious Vegan or Vegetarian meal. It uses Munchkins, which are a type of small pumpkin because the left over shell makes a very attractive serving dish. For a dinner party, you could serve the whole meal in a large pumpkin.
If pumpkins are out of season, then you can use any type of squash.
Ingredients (per person)
- 1 Munchkin
- Olive oil
- 1 tbsp of olive oil for cooking the munchkin
- 100g of risotto rice (Arborio or carnaroli)
- Optional - half a small glass of dry white wine - if you are making a vegan version of this dish, ensure that the wine is actually vegan.
- 250ml of Vegetable stock
- 25g ofVegan cheese grated (or parmesan is making a vegetaritan version)
- A sprig of fresh rosemary
- half a small onion
Cooking the Munchkin
Cut the top of the munchkin and scoop out the seeds with a spoon.
Put a spoonfull of olive oil inside the munchkin and the sprig of rosemary. Put the top back on the munchkin and roast in a 200 degree oven for about 40 minutes.
Allow to cool then scoop out the inside of the munchkin using a spoon - be careful to keep the munchkin intact because you may want to use it to serve the finished risotto.
Cooking the Risotto
Heat the vegetable stock in a saucepan.
Finely dice the onion and warm in a pan on medium heat with a little olive oil until soft and translucent - this should take about 3 minutes.
Add the rice and mix with the onion. If you've chosen to add some white wine, you will need to add it at this point.
Add one ladle of stock and stir into the rice. When the stock has been absorbed, add the next ladle - repeat this until all the stock has been added.
Add the grated cheese and the munchkin you scooped out previously - mix well into the risotto.
To serve - scoop the risotto into the munchkin shell and add a sprig of parsely or rocket as a garnish.
Use mushrooms in place of munchkin to make an easy mushroom risotto.