Indulge in the flavors of the season with our delightful Pumpkin Risotto recipe. This creamy and comforting dish showcases the natural sweetness of pumpkin, perfectly paired with aromatic spices and nourishing ingredients. By using fresh, seasonal pumpkin and a medley of aromatic spices, this recipe highlights the joys of eating locally and seasonally.
Using Vutter makes this dish dairy-free, but still full of that comforting buttery flavour!
- 2 tablespoons Vutter (available in store)
- 1.5 cups arborio rice
- 1 cup pumpkin, diced
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 can of coconut milk
- 6 cups of vegetable stock
- 1 teaspoon ground nutmeg
In a large saucepan, melt the vutter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
Add the arborio rice to the saucepan and stir it for a couple of minutes until the grains are coated with butter and start to toast slightly.
Pour in the coconut milk and stir well to combine with the rice. Allow it to simmer for a few minutes until the liquid reduces slightly.
Add the pumpkin and 1 cup of the vegetable stock.
Add the rest of the vegetable stock, one cup at a time, stirring continuously. Allow the liquid to be absorbed by the rice before adding the next cup. Continue this process until all the stock has been incorporated. This will take approximately 20-25 minutes.
Once the rice is cooked and has a creamy consistency, stir in the nutritional yeast, salt, and ground nutmeg. Adjust the seasonings to taste if needed.
Remove the risotto from heat and let it rest for a couple of minutes. This will allow the flavors to meld together and the risotto to thicken slightly.
Serve the pumpkin risotto hot, garnished with some extra nutritional yeast, if desired. You can also sprinkle some fresh parsley or grated Parmesan cheese on top for added flavor.
Enjoy your homemade pumpkin risotto!