🌟 CREAMY VEGAN PUMPKIN RISOTTO 🌟

Risotto has always been one of my favourite comfort foods, especially pumpkin risotto. For this recipe, you can pretty much add in any other veggies that you have on hand, like asparagus or mushrooms would be delish in it! This recipe serves around 5, so you can always make it for dinner then save some for lunch the next day!

Recipe:

3 cups vegetable stock

1 tbs olive oil or vegan butter

2 cups risotto rice or medium grain white rice

1 white onion, diced

2 garlic cloves

3 cups pumpkin

3 carrots, chopped

1 cup peas, thawed

1 floret of broccoli

splash white wine

2 tsp lemon juice

salt and pepper

sprinkle of chili flakes (optional)

sprinkle dried or fresh parsley 

Start off by frying up the onion and garlic in a large pot in the oil or vegan butter. Dice the pumpkin and boil in a separate pot, once it has softened completely, mash and set aside. Add in the rice, stirring and letting it cook for 30 seconds before mixing in 2 cups of the stock. Continue to add the stock to keep the consistency fairly wet and so that the rice continues to cook in the pot. After 5 or so minutes, add in the carrot, broccoli and mashed pumpkin and stir through. Add in the spices, lemon juice, salt and the dash of white wine to taste. Just before the rice is fully cooked through (taste throughout to check), stir through the peas and let them cook in for around 3 minutes. Serve with cracked pepper (and I added a dollop of cashew dill cheese to mine). 

The creamy Arborio rice, sweet roasted pumpkin, and salty Parmesan cheese in this Roasted Pumpkin Risotto go very well together. This dish is perfect for cozy nights in or having people over.

Ingredients: 1 small pumpkin, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 6 cups vegetable broth. 2 tablespoons butter. 1 onion, finely chopped. 2 cloves garlic, minced. 1 1/2 cups Arborio rice. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Get the oven ready by heating it up to 400F 200C. Add diced pumpkin to a bowl and add 1 tablespoon of olive oil, salt, and pepper. Place on a baking sheet and roast for 25 to 30 minutes, or until soft and slightly caramelized. The vegetable broth should be heated up in a saucepan and kept warm over low heat. Melt the butter and the rest of the olive oil in a different large saucepan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Add the Arborio rice and stir it in. Cook for two to three minutes, or until the edges of the rice become clear. Pour in the white wine and keep stirring until the rice soaks it up. One ladleful at a time, add warm vegetable broth while stirring often. After adding something, wait for it to absorb it before adding something else. Keep cooking for another 20 to 25 minutes, or until the rice is soft and creamy. Toast the pumpkin and add the Parmesan cheese. Add pepper and salt to taste. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes