Autumn Pumpkin and Smoked Cheese Risotto (Vegan)

2 tbsp olive oil

1 large onion, finely chopped
Half a leek, sliced

2 smoked garlic gloves, finely chopped (often found on continental markets and in wholefood shops. Use ordinary garlic if you can't find any smoked)

10 oz fresh pumpkin flesh, shredded (I grate it!)

12oz arborio rice

4 fl oz white wine

1 1/2 pints vegetable stock (two stock cubes in boiling water is fine)

Half a 'Smokey Risella' vegan mozzarella, cut into smallish chunks (any mozzarella substitute can be used if you can't find the smokey one, but I find this adds wonderful flavour to an autumnal dish).
Half a block of vegan hard cheese, such as a mature cheddar alternative, grated.
1 large mushroom (optional)


Method

Heat the oil in a large saute pan. Add the onion and leek cook until they begin to soften. Add the garlic and pumpkin and cook to soften them too.

Add the rice and stir well to coat the rice in the oil. Pour in the white wine and allow to reduce before starting to add the stock. It is best added half a pint at a time and allow the liquid to reduce before adding another. It takes about 40 minutes before the rice will turn translucent and all the stock will be used up. Keep stirring regularly as you do not want it to stick to the pan.

If you want to include mushroom cut it into sections and fry it off in a little olive oil.I add this as an option because I'm not fond of mushrooms and my other half loves them, so I usually cook a few separately and add them to the top of his serving!

When the risotto is creamy (not too liquid, but not a stodgy lump!) take it off the heat. If it is too dry add some boiling water and stir until it has started to be absorbed, taking it off the heat before it dries out again)

Add the smokey mozzarella to the risotto and stir in so it just begins to get soft. It doesn't matter if it doesn't melt immediately as by the time it's served up it will have done it's thing.

Spoon the risotto into your serving dishes and sprinkle over the grated hard cheese. Top with mushrooms if you are using them.

Serve as soon as possible so that the cheese is still melting when it is brought to table.

Tomato and Basil Gnocchi

Gnocchi is one of those great back-up ingredients that it's really useful to keep in the cupboard. Of course it's great if you make it yourself, but I always have a pack of two of the ready made stuff in the dry stuffs cupboard as it usually has a good long shelf life. 

This simple but filling recipe is quick to make and the quantities here fed two of us nicely.

Ingredients

• 2 tbsp Olive Oil
• 1 Red Onion, finely chopped
• 2 cloves of Garlic, finely chopped
• Half a Leek, sliced
• 1/2 tsp dried Oregano
• 1/2 tsp dried Basil
• 1 can Chopped Tomatoes
• 2 tbsp Green Pesto
• Handful of fresh Spinach leaves
• 1 pack Gnocchi
• 8 Green Olives, halved
• Fresh Basil leaves to garish if you have them

To begin, fill and boil a kettle of water ready for when you want to cook the gnocchi.

In a large frying pan over a medium heat, start to fry the onions and leeks. Its best not to cook these too fast or too hot as they add a nicer texture to the dish if the onions still have some firmness in them. After a few minutes add the garlic. 

Add in the can of chopped tomatoes and their juice, followed by the oregano and basil. Stir well and allow to heat through. Stir in the pesto, olives, and spinach, then rest over a low heat to gently simmer while you begin to do the gnocchi itself.

In a separate pan empty in the pack of gnocchi and pour over the boiling water from the kettle. Put on the hob, bring to the boil and then reduce to a simmer. Gnocchi should only take a few minutes to cook and you'll tell when it's done as it will rise to the surface of the water. 

When the gnocchi has risen drain in a colander and shake off all the water.

Ladle some of the tomato sauce into two pasta dishes top with the gnocchi. Garnish with a few basil leaves if you have them to hand.