There are many risottos that can be made vegan. Use authentic risotto rice or basmati if you prefer. Try this easy pumpkin risotto and serve it with a green salad. Serves 4.
Fry 1 tsp chopped thyme, 1 clove garlic (peeled and chopped), 1 small onion (peeled and sliced) in a little olive oil. Add 500g pumpkin or squash (peeled and cubed into 1cm squares). Cook for 4-5 minutes. Add the rice. Ladle in stock a little at a time, every 2-3 minutes and stir often. Keep going until the rice is cooked (18-20 minutes for risotto rice). Shake vegan parmesan over the top.