It’s the spooky season, so why not put those pumpkins to good use and make it the key ingredient to this rich and comforting, easy to make risotto.
The recipe calls for roasting the pumpkin first, but if you don’t have an oven in your Van, you can easily roast it at home before you leave. Once cool, store in the fridge or cool-box where it will wait happily for three to four days before being used.
If you’re on
