Pumpkin Risotto (vegan & gluten free)

Nick and I have loved every recipe we’ve made from Chloe’s Vegan Italian Kitchen so far. I’ve already made MANY a non-vegan a believer of the Orange-Zested Chocolate Chip Scones. I love when that happens!

It’s been feeling a lot more like fall around here and so Nick and I have been craving a lot of warm, comforting dishes. This risotto fits the bill! It’s creamy, full of flavor and helps feed my crazy pumpkin cravings!

It takes a little bit of love (read: time) to make risotto, but as far as risottos go, this one is pretty low maintenance. If I can do it, so can you!

Pumpkin Risotto

Pumpkin Risotto
(recipe adapted from Chloe’s Vegan Italian Kitchen)
5 cups vegetable broth
3 T olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 cup Arborio rice
1 cup pumpkin puree (canned or homemade)
1 tsp kosher salt
1/8 tsp freshly grated nutmeg
freshly ground black pepper
1 T chopped fresh sage

In a medium saucepan, heat broth to a simmer and let simmer while preparing the risotto. Heat a large skillet over medium heat. Once hot, add the olive oil and sauté onion until soft and translucent. Add garlic and cook for about 1 minute, or until fragrant. Stir in rice and 1 cup of the warm broth. Reduce to the heat so the mixture simmers. Stir often, until most of the liquid has been absorbed. Repeat with another cup of broth and continuing stirring, adding additional broth 1 cup at a time, until the rice is tender. (about 20 minutes; you may not use all of the broth)

Pumpkin Risotto - 1

Once the rice is tender, stir in pumpkin, salt, pepper and nutmeg. Once the mixture is heated through, stir in chopped sage and serve.

Pumpkin Risotto - 2

Enjoy!

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