Simple Pumpkin Risotto
User Reviews
5.0
219 reviews
Excellent
Simple Pumpkin Risotto
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This one-pot creamy pumpkin risotto is creamy, comforting, cozy, satisfying, and perfect for entertaining this fall! A naturally vegan, gluten-free meal, perfect for weeknights or the Holidays!
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Ingredients
- 5 vegetable bouillon cubes
- 7 cups of water, divided
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 6 cloves of garlic, thinly sliced
- 2 tablespoons of fresh sage, sliced
- 1 tablespoon of Italian seasoning
- 1 teaspoon of paprika
- 2 cups of Arborio rice
- 1 (15-ounce) can of pumpkin puree
- salt and black pepper to taste
- ¼ cup of plant-based milk
Instructions
- Dissolve all the bouillon cubes in 2 cups of water and set aside.
- In a large pan with a lid, heat the oil over medium heat.
- Add the onion and garlic, mix well, and cook until they start to lightly brown.
- Add the sage, Italian seasoning, and paprika. Mix well and add the rice. Mix well and cook the rice until it starts to get a bit translucent.
- Reduce the heat to medium low and add the pumpkin puree and one cup of water. Constantly stirring to avoid burning, cook until it thickens and most of the water is absorbed by the rice. Add one cup of water and repeat the process until you have used up all the water and the rice is fully cooked. This process takes about 30 minutes, continuously stirring.
- Season with salt and pepper, add the plant-based milk and stir. Taste and adjust any seasoning. Serve immediately.
Equipments used:
Notes
- Don’t rinse the rice: It’s the starch on the rice that helps to transform it into a super creamy vegan risotto.
- Use warm stock: This is important for cooking vegan squash risotto evenly and not slowing the process every time you add more broth.
- Be patient: While making this vegan pumpkin risotto recipe isn’t complicated, it requires patience and babysitting. Add the stock a little at a time and leave it to almost entirely soak up before adding the next bit.
- Stir continuously: It’s a little tedious, but homemade risotto benefits from a constant gentle stirring to release the starches and make it creamy.
Nutrition Information
Show Details
Calories
716kcal
(36%)
Carbohydrates
127g
(42%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Sodium
1201mg
(50%)
Potassium
544mg
(16%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
22418IU
(448%)
Vitamin C
12mg
(13%)
Calcium
159mg
(16%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 127g | 42% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1201mg | 50% |
| Potassium | 544mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 22418IU | 448% |
| Vitamin C | 12mg | 13% |
| Calcium | 159mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
219 reviews
Excellent
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