Creamy Pumpkin Risotto (Vegan)
This Vegan Pumpkin Risotto is super creamy, hearty and the perfect cozy and comforting meal for the winter months! It's fancy and simple at the same time and it is full of flavour.
Equipment
- Blender
- Pan
- Oven
Ingredients
- 500 g pumpkin roasted at 190C for 20 minutes
- 130 g arborio rice
- 1/2 onion chopped
- 1 tbsp olive oil
- 1/2 cup white wine
- 800 ml vegetable stock hot, keep in a pan on low heat
- 1 tbsp butter
- salt, pepper, fresh rosemary to taste (chopped)
- 1/2 red onion
- 2 tsp sugar
- Water
Instructions
- First bake the pumpkin, cut into small chunks for about 20 minutes at 190C with a drizzle of olive oil. Once it’s cooked take half and blend it with some vegetable stock to create a smooth cream.
- To a pan add the olive oil, then sauté the onion until translucent, 5/10 minutes. Add the rice and let it toast for a few minutes.
- Add white wine and simmer until evaporated.
- Start adding the vegetable stock, one ladle at a time. Add one, let it be absorbed and then add the next one.
- When the rice is al dente, add the pumpkin cream and mix well. Add the remaining pumpkin pieces and continue cooking until cooked.
- Turn off the heat, add some butter and let It melt while mixing. Season with salt, pepper and fresh rosemary. Serve and top with the caramelised onions!
Nutrition
Calories: 520kcalCarbohydrates: 81.2gProtein: 9.2gFat: 14.3gFiber: 11.7g
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