Creamy Vegan Pumpkin Risotto

While this would definitely be a good choice for date night, it’s also great for a quiet night in with friends.

I find it goes over especially well on Sundays after watching football all day.

The first time I ever had pumpkin risotto, I was on a date.

Except, I didn’t actually know if it was a date.

But back to that in a minute.

The pumpkin risotto recipe I’m posting today is something I’ve been working on for the past few months, adjusting proportions of the ingredients between trials to finally achieve the perfect rich pumpkin flavor and creamy texture in each and every comforting spoonful.

Use a shallow pan if you have one, which helps the rice to cook more evenly so parts of it don’t overcook before the rest is done. And if you’re pressed for time, canned pumpkin can be subbed for the roasted pumpkin.

It’s also fantastic with butternut squash!

While another rice can be substituted if you wish, Arborio is the rice of choice for traditional risotto recipes. Using Arborio rice in this vegan risotto recipe will yield the absolute softest and creamiest risotto.

Ingredients

• 1/2 medium butternut squash or pie pumpkin (or 1 cup pumpkin puree)
• 1 tbsp olive oil
• 1/3 cup diced onion
• 1 cup Arborio rice (brown rice can work, but texture and cooking time will differ)
• 1/4 cup dry white wine
• 3 1/2 cups vegetable broth
• 1/4 cup Parmesan--such as vegan Parma, OR nutritional yeast
• salt, to taste

Instructions

1. For the pumpkin/squash: Preheat oven to 450 F. Slice the squash or pumpkin in half, place on a baking sheet, and bake 40 minutes or until the flesh is soft and tender. (Note: The risotto can be prepared while you’re waiting for the pumpkin to bake.)
2. Scoop the flesh into a bowl—removing and discarding the seeds—and mash with a fork. (If you’d prefer a little texture, you can peel and dice 1/4 of the squash/pumpkin instead of mashing it.)
3. ...................................

for full recipes please see : chocolatecoveredkatie.com

Share this post