Creamy Pumpkin Rissotto
I Took A Delicious Italian Dish Risotto and Made It Even More Delicious. How? Read below to find out.
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.