Creamy Pumpkin Risotto
This one-pot creamy pumpkin risotto is a comforting, cozy, and satisfying dish perfect for entertaining. Naturally vegan and gluten-free, it's ideal for weeknights or holiday meals. The rich arborio rice is slowly cooked in vegetable broth with pumpkin puree and fresh sage, creating an ultra-smooth and creamy texture. While it requires patience with constant stirring, the velvety results are worth it. Customize with your favorite garnishes like crispy sage, roasted pumpkin seeds, or vegan feta cheese.
Price per Serving
Instructions
- 1
Dissolve all the bouillon cubes (5 vegetable) in water (2 cups) and set aside.
- 2
In a large pan with a lid, heat the olive oil (3 tbsp) over medium heat.
- 3
Add the yellow onion (1 large) and garlic (6 cloves), mix well, and cook until they start to lightly brown.
- 4
Add the fresh sage (2 tbsp), italian seasoning (1 tbsp), and paprika (1 tsp). Mix well and add the arborrio rice (2 cups). Mix well and cook the rice until it starts to get a bit translucent.
- 5
Reduce the heat to medium-low and add the pumpkin puree (1 can) and water (1 cup). Constantly stir to avoid burning, cook until it thickens and most of the water is absorbed by the rice. Add water (1 cup) at a time and repeat the process until all water (7 cups) are used and the rice is fully cooked. This process takes about 30 minutes, continuously stirring.
- 6
Season with [salt] and [black pepper] to taste, add the plant milk (0.25 cup) and stir. Taste and adjust any seasoning. Serve immediately.
Nutrition Facts
Per portion
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