Creamy Pumpkin Risotto
What Started it all:
Pumpkin
This creamy vegan pumpkin risotto is a delightful dish that combines the rich flavors of pumpkin with the comforting creaminess of Arborio rice. Perfect for a cozy dinner for two, this recipe is simple yet elegant, showcasing the beauty of seasonal ingredients.
Ingredients
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup pumpkin puree (canned or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or sage for garnish (optional)
- Nutritional yeast (optional, for a cheesy flavor)
Instructions
- In a saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to toast slightly.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- After about 15 minutes, when the rice is nearly cooked, stir in the pumpkin puree and dried thyme. Continue to add broth until the rice is creamy and al dente, about 5 more minutes.
- Season with salt and pepper to taste. If desired, stir in nutritional yeast for a cheesy flavor.
- Remove from heat and let it sit for a minute. Serve warm, garnished with fresh parsley or sage if using.
This creamy pumpkin risotto is not only delicious but also a great way to enjoy the flavors of fall. It's a comforting and satisfying meal that's sure to impress anyone at your dinner table. Enjoy your culinary creation!