Serves 4
Creamy delicious risotto is no longer a delicacy reserved for fancy restaurants and Italian Nonnas, you too can achieve gourmet status in your kitchen with this easy recipe.
This #MeatlessMonday celebrate Autumn with our sweet and savory pumpkin risotto. It’s the perfect meal for date night, girls night, chillin’ at home with netflix night, really any night… Just pop open a bottle of red wine and get to cookin’.
The prep is simple, but the thing to remember with risotto is patience! Stir often, and watch as the arborio rice absorbs the broth. Season with salt and pepper as needed and top with fresh sage and a sprinkle of Almond Parm before serving.
INGREDIENTS
5 cups vegetable broth
3 Tbsp olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 cup arborio rice
1 cup canned pumpkin puree
1/8 tsp ground nutmeg
1 tsp sea salt
SERVING
1 Tbsp fresh sage, chopped
freshly ground pepper
*Photo + Recipe Adapted From: Chloe’s Vegan Italian Kitchen
PREP
In a medium saucepan, heat vegetable broth and let simmer while preparing the below.
METHOD
Heat a large nonstick skillet over medium-high heat and add olive oil.
Reduce the heat, and sauté chopped onion until soft.
Add minced garlic and let cook for 1 minute.
Stir in rice and 1 cup of vegetable broth, reduce heat so the mixture simmers.
Stir often, cooking until most of the liquid has been absorbed.
Repeat with another cup of vegetable broth, and continue stirring, adding broth 1 cup at a time, until the rice is tender (about 20 minutes).
Stir in canned pumpkin puree, sea salt, and nutmeg.
NOTES + SERVING TIPS
Season with freshly ground pepper, top with freshly chopped fresh sage and serve!