You need this warm (but still elegant) fall dish in your life—Creamy Pumpkin Risotto! A flavorful dish made with earthy sage, earthy pumpkin, garlic, and a touch of white wine.
Ingredients
- 1 cup Arborio rice
- 1 small cooking pumpkin, peeled, seeded, and diced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
- Add the diced pumpkin to the pot and cook for about 5 minutes until it starts to soften. Stir occasionally to prevent sticking.
- Add the Arborio rice to the pot and stir it in with the pumpkin and onions. Toast the rice for a minute or two until it becomes slightly translucent.
- Gradually add the vegetable broth to the pot, one cup at a time, stirring continuously. Allow the liquid to be absorbed before adding the next cup. Keep stirring occasionally to prevent sticking.
- Once all the vegetable broth is added, reduce the heat to medium-low and let the risotto simmer for about 20-25 minutes, or until the rice is tender and creamy.
- Stir in the coconut milk, nutritional yeast, dried thyme, and ground nutmeg. Cook for another 5 minutes, stirring occasionally.
- Season with salt and pepper to taste. Adjust the consistency by adding a little more vegetable broth or coconut milk if desired.
- Remove from heat and let it sit for a few minutes before serving. Garnish with fresh parsley or basil if desired.
Nutrition Facts
- Calories: 320
- Carbohydrates: 58g
- Protein: 5g
- Fat: 8g
- Fiber: 4g
