Creamy Pumpkin Risotto (vegan)
Printed from Inclusive Kitchen — Creamy Pumpkin Risotto
Creamy pumpkin risotto is a delightful twist on the classic Italian dish, bringing the warmth of autumn right to your table. This vegan version swaps out traditional dairy for creamy coconut milk and savory vegetable broth, creating a rich and satisfying texture without any animal products. The addition of pumpkin not only lends a beautiful orange hue but also infuses the risotto with a subtle sweetness and a host of nutrients.
Historically, risotto hails from Northern Italy, where rice is cultivated in the fertile Po Valley. Traditionally, it’s made with Arborio rice, which is known for its high starch content, allowing it to absorb liquids and become creamy when cooked slowly. This vegan adaptation embraces the same cooking techniques while ensuring that everyone can enjoy its comforting embrace. After all, who says you need cream to make something feel luxurious?
As you stir this risotto, you might find yourself lost in thought, contemplating the mysteries of life—like why we always seem to have leftover pumpkin after Halloween. But fear not! This dish is a perfect way to use up that extra pumpkin puree, and it’s sure to impress your friends and family. Serve it as a main course or a side dish, and watch as it disappears faster than a magician’s rabbit.
So, roll up your sleeves and get ready to stir! This creamy pumpkin risotto is not just a meal; it’s an experience. With each bite, you’ll savor the flavors of fall, and who knows? You might even start a new tradition of making it every year. Just remember to keep a spoon handy—because once you start, you won’t want to stop!
Ingredients
- 1.5 cups Arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 0.25 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
- Gather all your ingredients and equipment, including a large saucepan, a wooden spoon, and measuring cups. This will help streamline your cooking process.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic to the pan and sauté for an additional 1-2 minutes, stirring frequently. You want the garlic to be fragrant but not browned, as burnt garlic can taste bitter.
- Stir in 1.5 cups of Arborio rice, coating it with the oil and onion mixture. Toast the rice for about 2 minutes, which helps enhance its nutty flavor.
- Pour in 1 cup of vegetable broth and stir continuously until the liquid is mostly absorbed. This process is crucial for achieving that creamy texture.
- Continue adding the vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 20 minutes.
- When the rice is al dente and creamy, stir in 1 cup of pumpkin puree and 1 cup of coconut milk. Mix well to combine, and let it heat through for about 3-5 minutes.
- Season the risotto with 0.25 teaspoon of nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and adjust the seasoning as needed.
- Remove the risotto from heat and fold in 0.25 cup of chopped fresh parsley for a burst of color and freshness. This adds a lovely contrast to the creamy dish.
- Serve the risotto warm, garnished with additional parsley if desired. Enjoy it as a main course or a side dish, and watch it disappear!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of vegetable broth to restore creaminess.
- For a little extra flair, consider topping the risotto with roasted pumpkin seeds or a drizzle of balsamic glaze before serving.
Nutrition (per serving)
- Calories: 400
- Carbs g: 65
- Protein g: 8
- Fat g: 12
- Sugar g: 5
