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Action 56: Autumn brings in new fruits and vegetables that are much to be enjoyed – different varieties of squash, apples and quinces and pears, cobnuts, sweet corn …. Why not have a vegan fortnight and see how many different dishes you can make?

Pumpkin Risotto

Dice one small onion and a couple of garlic cloves. Fry gently in a little rape seed oil.

Add 250g arborio rice and stir well. Allow the rice to gently brown before adding  a little hot water and stir well. 

Once the water has been absorbed, add a little more and stir. Add ground pepper and  some yeast flakes for extra flavour. You might also like to add a little rosemary or thyme.

Dice half a small pumpkin, or squash, and add to the rice. Continue to stir and add water until the rice is nice and plump.

Finally add a knob of vegan butter and some chopped walnuts and serve. 

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book.

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