Pumpkin Risotto


Risotto is one of my favorite dishes, naturally gluten free and super easy to make vegan, by using non dairy butter and the ever cheesy flavor of nutritional yeast. Risotto is creamy, hearty and always satisfying. For this recipe I was inspired by my local farmer’s market with an acorn squash, pumpkin puree and couldn’t resist of course another reason to use pumpkin spice!

The thing about risotto is that it demands lots of stirring, it is like a needy friend, constantly demanding your attention, but in the end, it is the best friend you can have. You don’t want to take your eyes, or wooden spoon off the rice for any time to prevent sticking or worse- burning, but I promise you will be glad you gave it the attention it needs! It will result in a creamy, savory rice, perfect for any fall evening.

For the risotto:
500 grams of aborio risotto rice.
1 medium yellow onion, finely chopped
1 glass of white wine
32 oz of vegetable broth
2 Tablesspoons of Earth Balance or other favorite non dairy spread
4 Tablespoons of nutritional yeast
Salt to taste
For the pumpkin and squash filling
1 delicata or acorn squash, chopped into fry like shape pieces
4 cloves of garlic
2 Tablespoons of pumpkin puree

For the squash mixture

Add the chopped squash and garlic with oil into a pre heated oven for 35-40 minutes
While it is cooking begin the risotto
Bring your broth to a boil in a separate pan
Saute the onions in oil for about 7-10 minutes
When translucent, add the rice and stir with a wooden spoon
Continue to stir for about 10 minutes, coating each grain of rice with oil and onions
When rice begins to turn translucent add the cup of wine and let the wine cook off
Bring to a simmer
When liquid is gone, add a ladle full of broth to the rice and stir, continue to stir
Continue to do this until all liquid is gone
Stir, stir, stir
When the rice has absorbed all the liquid and is al dente
Add the butter, nutritional yeast and salt
Stir to incorporate all flavors, taste to make sure salt is right and cover for ten minutes

Back to the squash
When the squash is cooked, remove from the oven and take off the skin of the squash pieces (you can eat it, but it won’t be as smooth in the risotto)
Add to a food processor with the pumpkin puree, roasted garlic and pumpkin spice and blend until smooth
Stir into the risotto and taste one final time to ensure all flavors are the way you want them

Serve in a carved out pumpkin for added seasonal decor and appeal;) Enjoy!


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