Creamy, comforting, and 100% vegan, this pumpkin/butternut squash risotto is a flavour-packed twist on a classic. It’s rich and aromatic and made with coconut milk, warming spices, and fresh coriander. Enjoy.
Ingredients:
1 Cup Risotto Rice
2 Tbsp Olive Oil
1 Medium Onion,
Diced 4 – 6 Garlic Cloves, Roughly Chopped
1 Handful of Fresh Coriander, Chopped
200g Pumpkin/ Butternut Puree
1 Can of Coconut Milk / Light Coconut Milk
1 1/2 Tsp Salt
1 Tsp Black Pepper Pinch of Cayenne Pepper
1/4 Tsp Nutmeg
1/4 Tsp Cinnamon
1 Cup Water / Vegetable Broth
Method
In a medium pot, heat oil over medium-low heat. Add the onion and garlic cloves, then sauté until tender, golden brown and fragrant, for about 5 minutes. Add the cup of risotto rice and fry while stirring for another 2 min. Add a cup of water/vegetable broth and cook until the liquid has evaporated. Repeat the process until the rice is al dente.
Stir in the coconut milk and pumpkin puree and whisk until smooth and combined, gently heating. Add the salt, black pepper, cayenne pepper, nutmeg and cinnamon. Taste and adjust salt and heat to taste. If it tastes bland, it needs salt. Once hot, turn the heat off, serve while hot and enjoy.
Welcome to another episode of Cooking with NMC. I’m dietician Samantha Detoy. Today we’re making a delicious, comforting, creamy vegan pumpkin risotto. This wholesome dish is packed with nutrients and flavor using simple yet healthy ingredients. Pumpkin is naturally sweet, smooth, and rich in vitamin A and C. Rotato rice is an excellent source of carbohydrates and fiber, which provides energy. And the coconut milk adds a subtle creamy texture and flavor. Now, let’s get cooking. [Music] Heat. Heat. [Music] Heat. Heat. [Music] [Music] [Music] [Music] Heat. Heat. [Music] Come on. [Music] [Music] [Music] [Music] [Music] Heat. Heat. [Music]
Dining and Cooking