900g squash, peeled, deseeded & cut into 1 cm cubes
250g leeks
1 vegetable stock cube
550ml Alpro® Coconut drink
400g chickpeas
Zest & juice of 2 limes
Coriander to garnish
METHOD
In a large saucepan, heat 30ml/2 tbsp of the oil and cook the onions over a low heat for 10 minutes, giving them an occasional stir. Cooking them long and slow like this makes them deliciously sweet! Then turn up the heat, add the garlic and chilli and cook for a further minute.
Now add the rest of the oil to the pan and pour in the rice, stirring well to make sure all the rice grains have a nice coating of oil. Add the squash or pumpkin and your choice of veggies and mix in.
And now, the secret of a successful risotto. Patience! Add the hot stock bit by bit, and keep on stirring over a medium heat until the rice has soaked it all up before adding more. So, start with 200ml of stock, then add the Alpro Coconut drink in the same way. It should take about 20-25 minutes.
Now pour in the chickpeas, the zest & juice of the limes and season to taste. Serve straightaway with a scatter of the chopped fresh coriander. It’s all the colours of autumn on a plate.
