This creamy pumpkin risotto is filling, rich and nourishing. Don't skip the toppings of sage, pine nuts and balsamic vinegar as they really make the flavours pop!
Preheat oven to 200C. Add pumpkin and whole unpeeled garlic cloves to a large roasting tray. Coat generously in olive oil and season with salt. Roast for 30 minutes or until lightly browned and tender.
Risotto
While roasting the pumpkin, heat the stock to a low simmer in a small saucepan with the lid on.
Add a generous lug of olive oil to a large heavy pan or dutch oven.
Add onion and cook 2-3 minutes until translucent. Add rice and combine with onion mixture, stirring constantly for 1 minute. Add wine and stir until absorbed.
Gradually add the stock to the risotto, 1/2 a cup at a time, allowing it to fully absorb before adding more. Stir constantly. Continue until all stock is absorbed.
Once the pumpkin and garlic is done roasting, remove from oven. Peel the garlic cloves and finely chop. Set aside 1/3 of the pumpkin. Add the chopped garlic and remaining 2/3 of the pumpkin to the risotto, plus nutritional yeast and vegan sour cream. Stir well to combine. Taste and season with salt if needed.
In a small pan, dry toast pinenuts until golden and set aside. Add a lug of olive oil to the pan, drop in sage leaves for just 30 seconds, then quickly remove and drain on paper towel.
Serve risotto into bowls, top with remaining pumpkin, vegan sour cream, pine nuts, sage leaves and a light drizzle of balsamic glaze.