Ingredients
Liquid Base
- 3 cups (700 ml) vegetable broth
- 1 cup (225 gr) pumpkin purée (not pumpkin pie mix)
- ¼ cup (60 ml) dry white wine*
Vegetables & Herbs
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp freshly chopped sage
- ½ tsp ground nutmeg
- ½ cup (60 gr) sweet potatoes or pumpkin, cubed (frozen or fresh)
- 1 sprig rosemary
Base Ingredients
- 1 cup (220 gr) Arborio rice
- 1 tbsp olive oil (or vegan butter)
- ½ tsp sea salt (or to taste)
- ¼ tsp black pepper (or to taste)
Finishing Touches
- 3-4 tbsp vegan Parmesan cheese or 3 tbsp nutritional yeast
Instructions
- Prepare Pumpkin Broth: In a medium pot, combine the vegetable broth and pumpkin purée. Whisk gently over medium heat until well blended, creating a vibrant pumpkin-infused broth. Reduce the heat to low and let the broth simmer gently. Keep the broth warm for later use in cooking the risotto.
- Sauté Aromatics: Heat olive oil or vegan butter in a pan over medium heat. Add thinly sliced onion, minced garlic, and freshly chopped sage. Stir occasionally until the sage turns slightly crispy and the onion softens, releasing fragrant aromas.
- Deglaze with Wine: Pour in the dry white wine and stir to deglaze the pan, incorporating the flavors from the sautéed aromatics.
- Add Arborio Rice: Stir in the Arborio rice and let it warm in the pan, combining with the wine and aromatics. Stir frequently to prevent sticking or burning, lowering the heat to medium-low if needed.
- Add Pumpkin Broth Gradually: Begin adding the warm pumpkin broth to the rice in increments of 1 to 2 cups. Stir continuously and only add more broth when the rice absorbs the previous batch and is almost sticking to the pan. Season with ground nutmeg, sea salt, and black pepper as you add the broth.
- Incorporate Sweet Potatoes and Rosemary: When about half of the broth remains, add cubed sweet potatoes or pumpkin and a sprig of fresh rosemary to the risotto. Continue to add the remaining broth gradually while stirring until the liquid is fully absorbed.
- Cook Until Creamy and Al Dente: Allow the risotto to cook for a total of 20-30 minutes, checking the texture. The rice should be creamy, tender, but still slightly chewy, known as al dente.
- Finish with Vegan Cheese: Remove the risotto from the heat and stir in vegan Parmesan cheese or nutritional yeast to enrich the creaminess and add a cheesy flavor. Sprinkle additional vegan cheese on top when serving, if desired.
- Serve Warm: Serve the pumpkin risotto warm, optionally drizzled with olive oil or topped with extra vegan cheese. Enjoy immediately for the best texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a little olive oil or broth. Note that this recipe is not freezer-friendly.
Notes
- Use pumpkin purée, not pumpkin pie mix, to avoid added sugars and spices.
- The dry white wine can be omitted or replaced with additional vegetable broth if preferred.
- Keep the broth warm throughout the cooking process to ensure even cooking of the rice.
- Stirring frequently is key to releasing the starches in Arborio rice and achieving a creamy risotto.
- For a nut allergy, ensure olive oil or vegan butter used is safe and nutritional yeast is a good cheese flavor alternative.
- This dish is not suitable for freezing due to texture changes in the vegan cheese and risotto.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
