Description
This simple pumpkin risotto is a creamy, comforting, and cozy one-pot meal that’s naturally vegan and gluten-free. Infused with fragrant herbs and a rich pumpkin puree, it’s perfect for fall gatherings or a satisfying weeknight dinner.
Ingredients
Scale
Broth
- 5 vegetable bouillon cubes
- 7 cups of water, divided
Main Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 6 cloves of garlic, thinly sliced
- 2 tablespoons of fresh sage, sliced
- 1 tablespoon of Italian seasoning
- 1 teaspoon of paprika
- 2 cups of Arborio rice
- 1 (15-ounce) can of pumpkin puree
- Salt and black pepper to taste
- ¼ cup of plant-based milk
Instructions
- Prepare the broth: Dissolve all the bouillon cubes in 2 cups of water and set aside to create a flavorful vegetable broth base for the risotto.
- Sauté onion and garlic: In a large pan with a lid, heat the olive oil over medium heat. Add the finely diced onion and thinly sliced garlic, stirring well. Cook until they start to lightly brown, releasing their aroma and sweetness.
- Add herbs and rice: Stir in the fresh sage, Italian seasoning, and paprika to infuse the oil and vegetables with flavor. Add the Arborio rice and cook it, stirring often, until the rice grains start to look translucent around the edges.
- Incorporate pumpkin and water: Reduce heat to medium low. Add the pumpkin puree and 1 cup of water. Continuously stir the mixture to prevent sticking or burning, allowing the risotto to thicken and absorb the liquid.
- Gradually add water: Add another cup of water as the previous amount is absorbed, stirring constantly. Repeat this process until all the remaining water is used and the rice is fully cooked to a creamy consistency. This usually takes about 30 minutes.
- Season and finish: Once the risotto is cooked, season with salt and black pepper to taste. Stir in the plant-based milk to enhance creaminess. Taste and adjust seasoning as needed.
- Serve: Serve the pumpkin risotto immediately while warm and creamy for the best texture and flavor.
Notes
- This one-pot creamy pumpkin risotto is creamy, comforting, cozy, satisfying, and perfect for entertaining this fall!
- It’s a naturally vegan and gluten-free meal, making it suitable for a variety of dietary preferences.
- Ideal for weeknights or festive holiday dinners due to its rich flavors and simple preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 716 kcal
- Sugar: 7 g
- Sodium: 1201 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 127 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
