Pumpkin Risotto

5 from 2 votes

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!

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 374kcal

Author: Alissa Saenz

Ingredients

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

US Customary - Metric

Instructions

Melt the butter in a large pot over medium heat, then add the diced shallots.
Cook the shallots for about 10 minutes, stirring frequently, until they soften and just begin to brown.
Stir in the garlic and cook it with the shallots for about 1 minute, until it becomes very fragrant, stirring constantly.
Stir in the rice. Toast the rice for about 1 minute, stirring constantly.
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.
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.
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.
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.
Remove the pot from heat and season the risotto with salt and pepper to taste. Stir in the fresh sage and nutmeg.
Serve.

Nutrition