Vegan Creamy Pumpkin Risotto With Roasted Pepitas
Ditch the meaty main with this show-stopping entrée.
September 8, 2024
This rich pumpkin risotto gets added crunch and heat from toasted-and-spiced pumpkin seeds in this recipe from the One Green Planet’s Fall: Plant-Based Recipes to Celebrate Harvest Season cookbook.
What you need:
For the risotto:
1 large onion, minced
3 tablespoons coconut oil
1 cup arborio rice
½ cup dry white wine
4 cups vegetable stock
3 cloves garlic, minced
¼ teaspoon salt
1 cup puréed pumpkin
1 tablespoon thyme, chopped
For the roasted pepitas:
½ cup raw pepitas
1 teaspoon olive choice
¼ teaspoon chili powder
1 teaspoon maple syrup
½ teaspoon salt
What you do:
- For the risotto, in a medium-sized pot, bring stock to a boil, then reduce heat to low and simmer, covered.
- In a large pot over medium heat, warm coconut oil. Add onions and cook until translucent, then add rice and salt, stirring until well-coated. Add wine and stir, simmering until wine is absorbed. Add stock from first pot one spoonful at a time, waiting until it’s absorbed before adding more, stirring continuously, and returning stock to simmer between. Add minced garlic.
- When all stock has absorbed, add pumpkin and thyme, and stir while cooking for 5 minutes more.
- Preheat oven to 300 degrees. Toss pepitas to coat evenly with oil, chili, maple syrup, and salt, and spread in a single layer on a baking sheet and bake 15 to 20 minutes, or until golden brown, stirring halfway through.
- Divide risotto into serving bowls and sprinkle with toasted pepitas.
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