Vegan Pumpkin Sage Risotto
User Reviews
5
2 reviews
Excellent
-
Prep Time
8 mins
-
Cook Time
30 mins
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Total Time
38 mins
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Servings
6 servings
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Calories
302 kcal
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Course
Main Course
Vegan Pumpkin Sage Risotto
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Chewy risotto with a creamy and delicate vegan pumpkin sage cream sauce. Perfect for a cozy fall dinner, Halloween, Thanksgiving, or Christmas!
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Ingredients
For the Risotto
- 2 teaspoons extra virgin olive oil or 2 tablespoons of vegetable broth
- 1 red onion small, finely diced
- 1 ½ cups arborio rice
- 6 cups vegetable broth
For the Pumpkin Sage Cream Sauce
- ½ cup cashew boiled in water for 10 minutes, raw
- 4 large approximately 3 inches long sage leaves or 6 smaller leaves (for best results use fresh leaves, you won’t get the same results if you use dried)
- ½ cup pumpkin puree
- ½ cup almond milk unsweetened
- 1 teaspoon sea salt ground
- ground black pepper to taste
Instructions
For the Sauce
- Boil the cashews in water for 10 minutes, or until they’re soft and puffy.
- Drain and rinse the cashews and put them in the blender. Add the sage leaves, pumpkin, almond milk, salt, and black pepper, and blend on a high setting for two minutes or until the sauce is smooth and creamy. You shouldn’t see any pieces of the cashews.
For the Risotto
- Warm the vegetable broth in a sauce pan.
- Heat the olive oil or 2 tablespoons of vegetable broth in a risotto pan or a large sauce pan on medium heat. When the oil or broth is hot add the onion and cook until it looks translucent (approximately 5 minutes), add the rice and stir to coat. Turn the heat down to medium-low and add two ladles of vegetable broth and stir to combine with the rice. When the broth is almost completely evaporated add two more ladles of broth and stir. Keep stirring! Keep adding more broth as it evaporates and keep stirring until all of the broth has been added to the rice and the rice is twice the size it was when you started. It should be chewy and firm, but not hard. If you feel like it needs more cooking time add more broth or hot water to the rice and continue to cook. It should take approximately 30 minutes to cook.
- When the rice is ready add the cream sauce and stir until it’s completely combined.
- Serve with some vegan parmesan and cracked black pepper on top.
- Enjoy!
Notes
- Store in an airtight container for up to 4 days.
- Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.
- Nutrition Disclaimer
Nutrition Information
Show Details
Serving
1cup
Calories
302kcal
(15%)
Carbohydrates
53g
(18%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
419mg
(17%)
Potassium
190mg
(4%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
3178IU
(64%)
Vitamin C
2mg
(2%)
Calcium
41mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 302kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 419mg | 17% |
| Potassium | 190mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3178IU | 64% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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