Vegan Pumpkin Risotto
Posted by Kylie Young
Olive Oil, Cloves Of Garlic, Nutritional Yeast, Vegetable Broth, Dried Thyme, Arborio Rice, Onion, Salt And Black Pepper
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Vegan Pumpkin Risotto Recipe
This vegan pumpkin risotto is the ideal comfort food for a cold night. The creamy Arborio rice complements the sweet and savory flavors of pumpkin and thyme perfectly.
Ingredients
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 2 tbsp nutritional yeast
- 4 cups vegetable broth
- 1/2 cup of white wine
- 1 small peeled and diced pumpkin
- 1/2 teaspoon of dried thyme
- 1 1/2 cups arborio rice
- 1 onion, finely chopped
- To taste, season with salt and black pepper
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
- In a large saucepan over medium heat, heat the olive oil.
- Sauté the onion and garlic for 3-4 minutes, or until the onion is soft and translucent.
- Sauté the pumpkin and thyme for 5 minutes, or until the pumpkin is slightly soft.
- Stir in the Arborio rice, making sure that each grain is well coated in oil.
- Pour in the white wine and stir until completely absorbed.
- One cup at a time, add the vegetable broth, stirring constantly until each cup is absorbed before adding the next.
- Cook, stirring occasionally, for 20-25 minutes, or until the rice is tender and creamy.
- Season with salt and black pepper to taste after adding the nutritional yeast.
- Remove from the heat and set aside for a few minutes before serving.
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