Check out this Italian vegan pumpkin risotto recipe
Risotto, a cherished rice dish from northern Italy, has been warming hearts and plates for centuries with its creamy texture and versatility. Today, we're introducing a vegan version that highlights the rich, earthy flavors of pumpkin, perfect for those seeking a comforting yet plant-based meal. Let's embark on this culinary journey together and prepare a delightful Italian vegan pumpkin risotto.
Gather the following ingredients
For this delightful dish, you'll need one cup of Arborio rice, two cups of diced pumpkin, four cups of vegetable broth, one diced onion, two minced garlic cloves, and one tablespoon of olive oil. Also include one-half teaspoon of dried thyme, with salt and pepper to taste. Optional garnishes are fresh parsley and vegan parmesan cheese.
Prepare the pumpkin
Begin by preparing your pumpkin. Peel and dice it into small cubes to ensure even cooking. In a large pan over medium heat, add the olive oil followed by the diced pumpkin. Saute for about 10 minutes or until the pumpkin begins to soften. This crucial step enhances the risotto's flavor by bringing out the natural sweetness of the pumpkin, essential for the dish.
Saute onions and garlic
In the same pan, after setting the pumpkin aside, add a bit more olive oil if necessary. Then, add the diced onion, cooking it until it becomes translucent. Next, incorporate the minced garlic; saute both for around two minutes or until they emit a fragrant aroma. This step is crucial as it builds the aromatic base that gives the risotto its distinctive flavor profile.
Cook the risotto rice
Add one cup of Arborio rice to the onion and garlic mixture, stirring to coat the grains with oil, which prevents sticking and ensures even cooking. After two minutes, when the rice edges look slightly translucent, pour in one cup of vegetable broth. Stir constantly until it's absorbed, then add more broth one cup at a time, stirring until the rice reaches al dente.
Combine pumpkin and serve
Once the risotto rice is al dente with the broth absorbed, mix in the sauteed pumpkin, dried thyme, salt, and pepper. Stir gently to evenly combine everything without breaking the pumpkin. Adjust seasoning as needed. Serve warm, topped with fresh parsley and vegan Parmesan if you like. Enjoy this creamy, comforting Italian vegan pumpkin risotto, a delicious and wholly plant-based meal!
