This wholesome dish features nutty pumpkin risotto cooked to perfection with fresh orange juice. The addition of roasted pumpkin cubes adds a caramelized sweetness that’s complemented by vibrant green peas for a burst of color and freshness. Note: Butternut squash can be used instead of pumpkin, if desired.

Serves 6.

Risotto Ingredients:

3 cups (600g) pumpkin or butternut squash, peeled

2¾ cups (500g) Arborio rice

3½ ounces (100ml) fresh
orange juice

1¼ cup (300g) pumpkin or butternut squash purée

½ cup (100g) roasted pumpkin or butternut squash

¼ cup (100g) frozen green peas

¼ teaspoon saffron

5 cups (1200ml) no-added-salt vegetable stock

1 tablespoon Galaxy Dust

Gremolata Ingredients:

5 tablespoons flat-leafed parsley, finely chopped

1 teaspoon garlic, minced

1 teaspoon lemon zest

½ teaspoon cracked black pepper

1 teaspoon Galaxy Dust

1 tablespoon nutritional yeast

1 teaspoon micro herbs (optional)

1. Pumpkin roasting and purée: Split pumpkin in half and scrape out seeds and strings from the center. Peel one half and cut into 2 cm cubes. Spread pumpkin cubes on a baking sheet and roast for 20 minutes until edges are brown and cooked.

2. Cut other half of pumpkin into roughly 1-inch cubes. Boil in vegetable stock 20 to 30 minutes until tender. Drain, cool, and blend to a smooth purée.

3. Risotto: Heat a heavy-bottomed pan over medium heat. Add rice and cook, stirring, until lightly toasted and fragrant. Remove rice from the pan.

4. Reduce heat and pour in 2–3 ounces of water to cool down the pan quickly. Stir until the water is almost evaporated, then add the toasted rice and the orange juice, stirring constantly until the liquid is almost evaporated. Continue adding vegetable stock in 1/3-cup increments, cooking and stirring constantly.

5. Add saffron and stir in the pumpkin purée, roasted pumpkin, and green peas. Season with Galaxy Dust.

6. Gremolata: Combine parsley, garlic, and lemon zest in a bowl. Season with black pepper and Galaxy Dust.

7. Assembly: Spoon risotto into a pasta plate and top with gremolata. Sprinkle the nutritional yeast on top. If desired, garnish with micro herbs.