This pumpkin risotto is rich, creamy and comforting! Seasoned with fresh sage and a hint of nutmeg, it's absolutely delicious and perfect as a fall main dish or holiday side. It's also vegan and gluten-free, so everyone can enjoy it!
- 2 tablespoons vegan butter
- 2 medium shallots, diced
- 2 garlic cloves, minced
- ½ cup dry white wine
- 2 cups arborio rice
- 6 cups vegetable broth, hot
- 1 cup canned pumpkin puree
- ½ cup full-fat coconut milk
- 2 tablespoons finely chopped fresh sage
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
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Melt the butter in a large pot over medium heat, then add the diced shallots.
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Cook the shallots for about 10 minutes, stirring frequently, until they soften and just begin to brown.
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Stir in the garlic and cook it with the shallots for about 1 minute, until it becomes very fragrant, stirring constantly.
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Stir in the rice. Toast the rice for about 1 minute, stirring constantly.
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Stir in the wine. Bring the wine to a simmer and cook it with the rice, for 1 to 2 minutes, stirring frequently, until almost all of the liquid has evaporated or been absorbed by the rice.
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Stir in about ½ cup of the broth, bring it to a simmer and cook the rice and broth for 1 to 2 minutes, until almost all of the broth has evaporated or been absorbed by the rice, stirring frequently.
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Continue adding about ½ cup of broth at a time, waiting for each addition to cook down before adding more. Continue stirring the risotto frequently.
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After about 20 to 25 minutes and 5 to 6 cups of broth being added, the rice should be tender and creamy. Now stir in the pumpkin and coconut milk. Cook the mixture for 1 to 2 minutes more, until the liquid you just added reduces a bit.
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Remove the pot from heat and season the risotto with salt and pepper to taste. Stir in the fresh sage and nutmeg.
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Serve.