For the risotto
- 1 pumpkin, peeled, seeds removed and cut into 1.5cm cubes (approx 600g)
- 1.5 tbsp olive oil
- 1 leek, finely sliced
- 350 g farro
- 100 ml Sainsbury's cream sherry
- 1.25 l stock made with 2 vegan stock cubes
For the pesto
- 40 g curly kale
- 10 g sage
- 2 garlic cloves, roughly chopped
- 0.5 lemon, juiced
- 45 ml olive oil
Preheat the oven to 200°C / 180°C fan / gas 6. Toss the pumpkin in 0.5 tbsp of oil and then spread out on a baking tray. Roast for 30 minutes until tender and golden.
Meanwhile, heat 1 tbsp of oil in a medium-sized pan over a medium-high heat. Add the leeks and cook for 6 minutes until softened and just starting to golden. Add the farro and stir to coat in the oil. Add the sherry and let it bubble, stirring, until it has almost evaporated. Add the stock, stir, lower the heat and then cover, leaving the farro to simmer for 20 minutes.
Put the kale, sage, garlic, and lemon juice in a mini processor and blitz until finely chopped. Continue to pulse, gradually pouring in 45ml of oil, until you have a loose, vibrant pesto. Season and then cover and store in the fridge until needed.
Put a ¼ of the roasted pumpkin into a food processor and blitz until smooth. Remove the risotto from the heat and gently stir in the pumpkin puree. Gently fold in the remaining roast pumpkin and season. Divide between four serving bowls and top each with a spoonful of the pesto.
Tip: Check the labelling for your sherry. The Sainsbury’s brand is vegan, or you could use vegan white wine, too if you can’t get hold of it. Otherwise, just use the same amount of vegan stock – it will still taste great!