Pumpkin Risotto
Risotto lover? Autumn fan? Then one thing's for sure: you have to try this amazing vegan pumpkin risotto. Perfectly creamy, comforting, and healthy too!
Ingredients
- 250 g pumpkin or butternut squash cut into cubes
- 180 g Arborio rice
- 750 ml vegetable broth or water
- 1 onion chopped
- 3 cloves garlic minced
- 4 Tbsp olive oil half for the roasted pumpkin and the rest for the risotto
- fresh thyme leaves
- 4-5 Tbsp nutritional yeast flakes
- salt and pepper to taste
Instructions
- Coat the pumpkin or butternut squash in some olive oil, season with a pinch of salt, and roast in the oven until cooked.
- In a pan, sauté the onion and garlic in olive oil until translucent.
- Add fresh thyme and cook for another 30 seconds.
- Add the rice and stir for another 30 seconds before adding the vegetable broth, little by little.
- Add a few tablespoons of broth at a time, stir until it's absorbed by the rice, and then add more.
- Repeat until the rice is fully cooked through and the risotto is creamy.
- Add the roasted pumpkin/butternut squash and nutritional yeast.
- Mix well, adjust the seasoning, and serve.
Notes
Keep the broth warm on the stove and add it a few tablespoons at a time, stirring until absorbed before adding more -- this is what makes the risotto creamy.