The Villages - November 2020 - 43

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Pumpkin & Sage Risotto
Planning a vegan Thanksgiving or have a vegan
guest and want a few more options? Try this unique
risotto recipe.
INGREDIENTS

1 small pumpkin; 1 handful fresh sage leaves; 1 medium
red onion; 3 stalks celery; 1 1/2 cups arborio (risotto) rice;
1/4 cup white wine; 750 milliliters vegetable stock;
1 lemon; Olive oil; Sea salt & Black pepper;
Optional: 1/4 cup Daiya Mozzarella-stlye shreds
DIRECTIONS

1. Preheat the oven to 350 degrees. Cut your pumpkin
into small cubes. With the pumpkin in small chunks,
add them to a baking sheet with a splash of olive oil
and roast for about 45 minutes until fully cooked and
slightly browned.
2. Meanwhile, finely chop the celery and onions and
add them to a large saucepan over medium heat with a
splash of olive oil. Allow these to soften but not brown. In
a separate pot, add the vegetable stock with a few large
sage leaves and bring to a simmer.
3. Add the arborio rice to the hot pan with celery and
onions and allow it to cook dry for 1-2 minutes. Then,
add a bit of white wine and stir until it is absorbed into
the rice. Slowly add one ladle-full of stock into the pan
at a time and stir occasionally until fully absorbed before
adding more. This should take 20-30 minutes.
4. As the risotto is nearing completion, check on the
pumpkin in the oven. It should be soft and fully cooked.
When it is, toss it into the pan with the risotto along with
generous amounts of salt and black pepper. At this point
taste the risotto. If all the stock has been absorbed and it
is still too al dente and crunchy, use warm water until you
have a perfect lava-like texture and the rice has become
softened but not completely overcooked.

Slow Cooker Garlic
Mashed Potatoes
Any recipe that can be made ahead helps free up
time in the kitchen for other things. Get these
mashed potatoes cooking a few hours before your
Thanksgiving dinner is ready and that's one less
thing to worry about.
INGREDIENTS

5 pounds red potatoes, peeled and cut into chunks;
1 (8 ounce) package cream cheese; 1 (8 ounce) container
sour cream; 1/2 cup butter, melted; 1 1/2 cups chicken
broth; 2 teaspoons garlic powder; Salt to taste
DIRECTIONS

1. Place potatoes into a large pot and cover with salted
water; bring to a boil. Reduce heat to medium-low and
simmer until tender, about 20 minutes. Drain.
2. Transfer potatoes to a large bowl and mash with cream
cheese and sour cream until thoroughly combined; slowly
mash in chicken broth, followed by garlic powder and salt.
3. Beat potatoes with an electric mixer on high speed until
whipped, about 2 minutes. Transfer potatoes to a slow
cooker. Set slow cooker to Low and cook for 3 hours. Stir
melted butter into potatoes just before serving. allrecipes.com

5. At the last minute, squeeze in a
little lemon juice and throw in a few
tablespoons of finely-chopped sage
leaves. You can also add a handful of nondairy mozzarella-style shreds (Daiya works
well). Stir these into the rice and remove
from the heat - let the risotto rest for 2-5
minutes before serving. oneingredientchef.com

MAGAZINE

43
http://www.allrecipes.com http://www.oneingredientchef.com
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