Recipes • NZ Vegetarian Society

Ingredients

• 2 shallots or 1 red onion, finely sliced
• 2 cloves garlic, crushed
• 2 stick celery
• 1 small stick fresh rosemary, leaves roughly chopped
• ¼ pumpkin, skin and seeds removed, grated
• 2 beetroot, scrubbed and grated
• ¼ cup olives, pitted
• 2 Tbs extra virgin olive oil (or ¼ c for dairy-free version)
• 2 Tbs butter
• 1½ cup (300g) risotto rice (arborio)
• 100ml Marsala or sweet white wine or lemon juice with a pinch of sugar
• 1.2L hot water, whey or liquid vegetable stock (omit powder if using)
• 1 tsp vegetable bouillon powder
• ½ cup tasty cheese or vegan alternative, grated
• ½ cup Parmesan cheese or a plant-based alternative, grated (save some for serving)
• 1 tsp salt
• ½ tsp cracked black pepper