Vegan Pumpkin Risotto

I have to tell you guys, this vegan pumpkin risotto recipe is a no-rice pumpkin risotto and it’s absolutely AMAZING! You truly don’t miss the rice at all! I was able to use a hearts of palm rice, which I love and will tell you more about below. This is also a super easy recipe but feels very fancy, which is always fun! Let’s dive into it.

Vegan Pumpkin Risotto Specifics

This decadent pumpkin risotto recipe could be used as a Thanksgiving side or truly any time of the year. It pairs really well with a seared wild fish and some greens too! Now let’s figure out what you need..

• Palmini Rice: DUH! As I mentioned before, I used a hearts of palm rice by one of my favorite brands EVER, Palmini. You can grab it on amazon and it literally has one ingredient: hearts of palm.
• Pumpkin: Of course! We used an organic pumpkin puree for this recipe, and you could easily use a butternut squash puree as well if you prefer. I prefer to get a can that is BPA free, as well as organic if possible!
• Dairy: If you know risotto, you know that it’s typically packed with some delicious dairy. Given that I’m dairy free (and truly believe most people operate best that way), I used a combination of Miyoko’s brand Mozzarella cheese and butter. They’re both cashew based and sooo good.
• Seasonings: For the seasonings, we do a combination of Low Sodium Veggie Broth, fresh flat leaf parsley, turmeric, allspice, white wine, onion and red pepper.

If you’re looking for some more fall/winter or Thanksgiving recipe Inspiration, check out my vegan scalloped sweet potatoes, my roasted carrots with a spicy maple tahini drizzle or my Bagel Bread Stuffing!

Lots of Love! x

xx

Alysia (Purely) Pope

 

 

Vegan Pumpkin Risotto

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Serves: 6 Prep Time: 5 Minutes Cooking Time: 20 Minutes

Ingredients

• 1 can pumpkin
• 2 cans Palmini rice or cauliflower rice
• 1/4 c white wine
• 3 tbsp vegan butter or ghee
• 1/2 c white onion, finely diced
• 2 tsp minced garlic
• 1/2 tsp Turmeric
• 1/4 tsp allspice
• 1/4 tsp red pepper flakes
• 3 tbsp fresh flat leaf parsley, chopped
• 2 tbsp shredded vegan mozzarella (I love Miyokos)
• Salt & pepper, to taste

Instructions

Risotto Time!

1. Add the white wine, garlic, butter and onion to a pan on medium heat.
2. Once onions are translucent, add in pumpkin and the rest of the ingredients outside of the rice.
3. Allow sauce to mix well on medium/low heat.
4. Turn the heat down to low and fold in rice.
5. Allow to simmer for ~10 minutes.