Ingredients * 5 cups water, (1183ml) * 1 tbsp vegetable bouillon * 1 cup pumpkin purée, (250g) * 2 tbsp olive oil * 10-20 medium sage leaves * 1 small yellow onion, diced * 1 ½ cups arborio rice, (330g) * 2 medium garlic cloves, minced * 1 tbsp fresh sage, chopped * ¼ tsp salt * ¼ tsp pepper * ½ cup dry white wine, (118ml) * 2 tbsp vegan butter * ⅓ cup vegan parmesan, grated, (40g) * ¼ tsp nutmeg * optional garnish: vegan parmesan, toasted sage leaves, dried cranberries, pumpkin seeds (pepitas)
Steps 1️⃣ Add water and bouillon to a pot and heat it over high heat. Let this come to a boil. Reduce the heat to low to keep this warm. 2️⃣ Heat a large pan to medium, then add olive oil to it. Once the oil is hot, carefully place the sage leaves in the oil. Let them toast for about 30 seconds, until crispy and fragrant. Take them out and place them on a paper towel. 3️⃣ Add the onions and sauté them just until they start to appear translucent (3 minutes). Add the rice, garlic, chopped sage, salt, and pepper. Stir continuously as it toasts for 1-2 minutes, at most. 4️⃣ Pour in the white wine and use it to deglaze the pan. Lower the heat to medium-low and continue to stir until most of the liquid has been absorbed. 5️⃣ Add a ladle of warm broth to the pan. Stir continuously as it is absorbed. Continue this process for 18 minutes. Keep the temperature at a simmer and only add broth when most of the liquid has been absorbed. Reserve ½ cup of broth just in case you need it at the end.
6️⃣ After 18 minutes, the rice should be al dente. We want there to be something to bite, try not to overcook it to mush. At this time, stir in the pumpkin purée. Let it heat up for 2 minutes and then take the pan off the heat. 7️⃣ Stir in the vegan butter, vegan parmesan, and nutmeg. Enjoy it with dried cranberries, pepitas, and toasted sage leaves. You can bookmark the recipe with helpful tips here! 😋https://serenetrail.com/vegan-pumpkin-risotto/
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Ingredients
* 5 cups water, (1183ml)
* 1 tbsp vegetable bouillon
* 1 cup pumpkin purée, (250g)
* 2 tbsp olive oil
* 10-20 medium sage leaves
* 1 small yellow onion, diced
* 1 ½ cups arborio rice, (330g)
* 2 medium garlic cloves, minced
* 1 tbsp fresh sage, chopped
* ¼ tsp salt
* ¼ tsp pepper
* ½ cup dry white wine, (118ml)
* 2 tbsp vegan butter
* ⅓ cup vegan parmesan, grated, (40g)
* ¼ tsp nutmeg
* optional garnish: vegan parmesan, toasted sage leaves, dried cranberries, pumpkin seeds (pepitas)
Steps
1️⃣ Add water and bouillon to a pot and heat it over high heat. Let this come to a boil. Reduce the heat to low to keep this warm.
2️⃣ Heat a large pan to medium, then add olive oil to it. Once the oil is hot, carefully place the sage leaves in the oil. Let them toast for about 30 seconds, until crispy and fragrant. Take them out and place them on a paper towel.
3️⃣ Add the onions and sauté them just until they start to appear translucent (3 minutes). Add the rice, garlic, chopped sage, salt, and pepper. Stir continuously as it toasts for 1-2 minutes, at most.
4️⃣ Pour in the white wine and use it to deglaze the pan. Lower the heat to medium-low and continue to stir until most of the liquid has been absorbed.
5️⃣ Add a ladle of warm broth to the pan. Stir continuously as it is absorbed. Continue this process for 18 minutes. Keep the temperature at a simmer and only add broth when most of the liquid has been absorbed. Reserve ½ cup of broth just in case you need it at the end.
6️⃣ After 18 minutes, the rice should be al dente. We want there to be something to bite, try not to overcook it to mush. At this time, stir in the pumpkin purée. Let it heat up for 2 minutes and then take the pan off the heat.
7️⃣ Stir in the vegan butter, vegan parmesan, and nutmeg. Enjoy it with dried cranberries, pepitas, and toasted sage leaves.
You can bookmark the recipe with helpful tips here! 😋https://serenetrail.com/vegan-pumpkin-risotto/
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