Vegan Pumpkin Risotto

Ingredients

• 1 onion (Medium; diced finely)
• 3.5 cloves garlic (Use 3–4 cloves; minced)
• 1.5 cups Arborio rice (Dry)
• 14 oz pumpkin puree (One can; use plain pumpkin puree, not pumpkin pie filling)
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt (Or to taste)
• 1.5 tbsp lemon juice (Use the juice of 1 large lemon, or substitute white wine vinegar)
• 0.5 cup vegan Parmesan topping (2-minute vegan Parmesan topping)
• 0.25 cup fresh parsley (Chopped)
• 0.25 cup coconut milk (Can substitute cashew cream if not allergic)

Steps

1. 1

   Preheat a nonstick pot over medium-high heat. Add the finely diced onion. To keep the risotto oil-free, add water or vegetable broth 1 tablespoon at a time only when the onion begins to stick or the previous liquid has evaporated.

2. 2

   Cook the onion for about 3 minutes, until softened. Add the minced garlic and sauté for 1 additional minute.

3. 3

   Scrape the onion and garlic to the outer edges of the pot. Add the dry Arborio rice to the center and stir it for 30 seconds to toast it and add flavor.

4. 4

   Add the dried rosemary and dried thyme to the rice, then pour in the vegetable broth and add the canned pumpkin puree.

5. 5

   Bring the mixture to a boil. Reduce the heat to a medium simmer, cover the pot, and cook for 10 minutes, or until the rice is soft and the excess liquid has been absorbed. Check the risotto every 5 minutes because it cooks fairly quickly.

6. 6

   When the rice is cooked, stir in the chopped fresh parsley, vegan Parmesan topping, coconut milk or cashew cream, and lemon juice or white wine vinegar. Taste and adjust the salt if needed.

7. 7

   Serve the risotto hot. Suggested accompaniments include crusty bread, steamed or roasted vegetables, salad, or lentil loaf.

8. 8

   Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them in a freezer-safe container for up to 3 months. Before reheating, add 1 tablespoon of water to the rice.

Notes

Use plain canned pumpkin puree, not sweetened pumpkin pie filling. The pumpkin can be replaced with another winter squash; for fresh pumpkin, cook until soft, blend, and use 1.5 cups. The recipe is written oil-free, but the source notes that oil may be used if desired.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• one-pot
• oil-free
• quick meal
• comfort food