I took a classic Italian dish, Risotto, and brought it to new heights of flavor! How? By introducing Vegan Pumpkin Risotto with Truffle Oil! Read below to find out.
What Makes This Vegan Risotto Stand Out?
Every bite is a celebration of authentic Italian culinary excellence with a vegan twist. Our secret? Truffle oil. This not-so-common ingredient elevates the dish to gourmet levels, giving it an unbeatable depth of flavor that stands out above other risotto recipes.
You will ♥ this if:
You like Bold Flavors & Healthy Ingredients
Risotto
Like to try new pumpkin dish
Gluten-free recipe
Bold and earthy flavors from truffle
Ahh, risotto…
I’m a huge fan of Italian food (Hey Carbs!) So, if you ask me to make you an Italian dish, I would choose risotto, without a second thought.
Risotto is one of those dishes that looks hard to make but it’s not actually, if you know the right techniques. At first can seem intimidating but this step by step recipe will help eliminate the pressure of having it come out perfectly on the first try.
I love everything pumpkin, and if you do too, you’re in it for a treat. I wanted to create a creamy risotto that would highlight the flavors of the pumpkin, and I knew that the truffle oil would be a perfect addition.
Ingredients you’ll need:
- Arborio rice – The star for any risotto, lending its creamy texture to the dish.
- Fresh Pumpkin – The heart of this dish, providing sweetness and depth.
- Truffle Oil – The gourmet touch, infusing the dish with its intense, earthy flavor.
- Fresh herbs – Like sage, thyme, and parsley add a refreshing, herby aroma.
- Vegan Butter – Enhances the creaminess and flavor of the dish.
- Nutritional Yeast – A staple in plant-based diets + source of B-vitamins and protein.
- Minced Garlic – Brings a punch of flavor and aroma.
- Black Pepper and Salt – For seasoning perfection.
Truffle Oil: A Gourmet Delight
Who is not going to love pumpkin risotto when it has truffle oil added to it?
The secret to this vegan pumpkin risotto recipe is the Truffle Oil, it gives this recipe its gourmet flair and pairs perfectly with the earthy mix of mushrooms and pumpkin.
It’s not an essential but I highly recommend it because there’s just something about the earthiness and creaminess that makes the pumpkin flavor shine.
Truffle oil is a fragrant oil extracted from white truffles, a fungus that grows underground. It has a pungent aroma and taste of fresh mushrooms.
Truffle oil pairs well with foods like pasta, risotto, pizza, popcorn and potatoes. Although it is pricey, a little goes a long way so you can use the truffle oil to season almost any savory dish.
When using truffle oil to this recipe, use it lightly, adding too much can make for a very strong (but still delicious) dish. You can also add white truffle shavings to the top for serving if you prefer that instead of oil.
NOTE: Truffle oil is not generally used as a cooking oil, more of a flavoring or seasoning (that gives a burst of flavor) and should only be drizzle over foods.
Nutritional Information on Vegan Truffle Oil
Derived from the majestic white truffle, truffle oil is more than just an aromatic delight. It’s brimming with antioxidant properties, aids in digestion, and even shows promise in battling cancer cells. To get the most health benefits, opt for truffle oil infused with olive or grapeseed oil.
Pumpin Pumpkin
Pumpkin is a very versatile vegetable. It can be used for both sweet and savory flavors, in pies, soups, salads and other dishes. Pumpkins are low in calories, fat-free, and have no cholesterol.
Did you know that pumpkin is an excellent source of vitamin A? In the form of carotenoids, containing more than 200% of the daily value in a 100 g serving.
funkin healthy
These carotenoids have antioxidant properties that may help protect against certain cancers. Carotenoids may also prevent heart disease by helping to lower LDL cholesterol levels. The body uses vitamin A to maintain healthy skin, teeth and skeletal tissue.
Studies have found that a high intake of vitamin A may help prevent cataracts, macular degeneration and night blindness. Pumpkins also contain zeaxanthin, an antioxidant that helps protect the eyes from cataracts and aging eyesight (i.e., macular degeneration).
Not only does pumpkin provide an excellent source of vitamin A, it is also containing smaller amounts of other nutrients including vitamin C, E and B2, iron, magnesium and phosphorus.
Fiber in pumpkin is beneficial for weight loss and maintenance because it releases glucose slowly into the bloodstream. This reduces appetite while also helping to stabilize blood sugar levels.
Takeaway
Risotto is an art, but with the right techniques, it becomes a masterpiece that’s easy to replicate. With our recipe, not only do you get the comforting embrace of creamy risotto but also the bold, unparalleled flavors of truffle and pumpkin.
Wrap Up
Enjoyed our Pumpkin Risotto?
Try making it and share your dish on Instagram and don’t forget to tag #funkinhealthy. We’d love to see your take on it and hear any variations in the comments!
For a unique take on risotto, swap rice for Freekeh and try our Healthy Risotto Fusion with Mushrooms and Peas
Creamy Pumpkin Rissotto
Equipment
- Oven
- Large Pan
- Baking Sheet
- Blender or Food Processor
Ingredients
- 1 medium Fresh Pumpkin, Butternut, or Acorn Squash
- 1 ½ cups Arborio Rice
- 2 cups Mushrooms, sliced (e.g. cremini, shiitake)
- 1 Yellow Onion finely chopped
- 2-3 Garlic cloves minced
- 5-6 Fresh herbs such as: Sage Leaves, Rosemary or Thyme if preferred)
- 2 tbsp Nutritional Yeast
- Salt & Black Pepper to taste
- 5-6 cups Vegetable Broth
- 1-2 tsp Olive Oil
- 1-2 tsp Truffle Oil
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Halve your choice of pumpkin and remove the seeds. Place cut side down on a baking sheet.
Roast Pumpkin
- Roast until tender, approximately 45 minutes. Once cooled, scoop the flesh and puree until smooth.
Sauté Onions and Mushrooms
- While pumpkin is roasting, heat olive oil in a pan.
- Sauté onions and garlic until translucent.
- Add mushrooms and cook until browned and all liquid has evaporated.
Prepare Risotto
- In a separate pot, keep vegetable broth warm.
- In a large pan, add Arborio rice, stirring continuously to lightly toast the rice.
- Add a ladle of warm vegetable broth to the rice, stirring constantly until the liquid is mostly absorbed.
- Continue this process, adding broth one ladle at a time, allowing each addition to be absorbed before adding the next, until the rice is cooked al dente, about 18-20 minutes.
- Add pumpkin purée few minutes before end and stir.
Season and Serve
- Once the rice is cooked, integrate the sautéed mushrooms, nutritional yeast, minced sage, salt, and black pepper.
- Drizzle with truffle oil and adjust seasoning if necessary.
- Serve the Vegan Pumpkin Risotto warm and enjoy!
Notes
Optional:
- Garnish with fresh herbs or extra vegan parmesan before serving.
- Introduce a splash of white wine to the risotto along with the vegetable broth for an extra layer of flavor.
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