Vegan Pumpkin Risotto
This creamy vegan risotto makes for a chic and super comforting meal while remaining healthy and straightforward. You can cook it in 20 minutes if you like harder grains or in 30 minutes if you want them softer.
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Servings: 8
Calories: 254kcal
Equipment
- Cutting Board
- Chef's or vegetable knife
- Cast-iron casserole dish
- Wooden spoon
Ingredients
- 5 cups vegan broth (no-beef, no-chicken, or vegetable broth )
- 2 cups pumpkin puree
- 3 tablespoons vegan butter
- 2 tablespoons coconut oil sunflower, canola, or walnut
- 2 tablespoons onion finely chopped
- 2 cups Arborio rice
- ½ cup vegan Parmesan grated or ¼ cup powdered
Optional Toppings:
- Parsley crispy sage, or thyme leaves
- Microgreens
Instructions
- Bring the broth to a steady simmer over a fire near where the risotto will be cooked. Add the pumpkin puree.
- Put 1 tablespoon of butter, vegetable oil, and onion in a large, solid saucepan and raise the heat to medium-high. Cook and stir the onion until it becomes translucent; add the garlic and unwashed rice. Stir quickly and well until the grains are well covered and lightly browned.
- Add ½ cup of the simmering pumpkin concoction, constantly stirring with a long wooden spoon, scraping the edges and bottom of the pot as you stir until the liquid is gone. You should never stop stirring, and be sure to scrape the bottom of the dutch oven thoroughly, or the rice will stick.
- When there is no more liquid in the pot, add an additional ½ cup of the bubbling pumpkin concoction, following the directions above. Keep the fire at a lively pace.
- Start tasting the rice after 20 minutes of cooking. It's ready when it's tender but firm to the bite. As it nears this stage, gradually reduce the amount of liquid added so that it is slightly moist and not liquid when fully cooked.
- Two or three minutes before the end of cooking, add the vegan parmesan and the rest of the butter. Stir constantly to melt the cheese and wrap it around the grains. Remove from heat, taste, and adjust for salt, stirring after adding.
- Transfer to a serving dish and serve immediately.
- Placed in an airtight container, this vegan pumpkin risotto will keep in the fridge for up to 5 days and up to 3 months in the freezer.
Notes
Rice can still be enjoyed when it thaws after being frozen. I recommend adding a tablespoon of water to the rice before reheating it.
The amount of liquid suggested in this recipe is approximate. When cooking, be prepared to use more, or sometimes less, depending on the requirements of the risotto. When cooking with the broth, continue with water if all of the broth has been used up before the rice is fully cooked.
Variations
- Low-FODMAP Vegan Pumpkin Risotto – use the scallions' or leek's green part instead of onion and garlic-infused oil instead of garlic.
- Fat-free Vegan Pumpkin Risotto – sauté the onion and garlic in water or a little broth instead of the cooking medium. Preheat the pan for a minute or two over medium-high heat, and add the onion. Add water or broth only one tablespoon at a time until the onion begins to stick or all the water has evaporated. I recommend using a high-quality nonstick pan if possible
- Vegan Pumpkin White Truffle Risotto: Add ½ oz (or more if affordable) of fresh or canned white truffle. Shave it over the risotto using a truffle cutter or a peeler.
- Vegan Pumpkin Coconut Risotto: Add ¼ cup coconut milk or cream.
- Vegan Risotto with Pumpkin and Porcini Mushrooms: Add 1 oz of dried mushrooms soaked in filtered water, which will be poured into the broth.
- Vegan Pumpkin Risotto with Zucchini: Add 2 cups zucchini cut into ½-inch slices.
- Vegan pumpkin risotto with vegetables (spinach, celery, or others): add 2 cups of vegetables.
Nutrition
Calories: 254kcal | Carbohydrates: 47g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 108mg | Potassium: 169mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9733IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 3mg
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