Creamy Pumpkin Risotto
What Started it all:
Pumpkin
This creamy vegan pumpkin risotto is a comforting dish that's perfect for a cozy dinner. With the rich flavors of pumpkin and aromatic herbs, it's sure to impress anyone at your table!
Ingredients
- 1 cup Arborio rice
- 2 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon nutritional yeast (optional, for added flavor)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a saucepan, heat the vegetable broth over low heat and keep it warm.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and dried thyme to the skillet, and sauté for an additional minute until fragrant.
- Stir in the Arborio rice, coating it with the oil and cooking for about 2 minutes until slightly toasted.
- Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the pumpkin puree and nutritional yeast (if using). Mix well until combined and heated through.
- Season with salt and pepper to taste, and cook for an additional 2-3 minutes.
- Serve hot, garnished with fresh parsley.
This vegan pumpkin risotto is not only delicious but also easy to make! Enjoy it as a main dish or a side, and savor the comforting flavors of fall all year round.