Pumpkin Risotto

Creamy, comforting risotto made simple — pumpkin (or butternut squash) simmers right along with the rice, then gets finished with vegan parmesan and roasted pumpkin seeds for crunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4½ cups water with 3 bouillon cubes
  • 2 cups chopped pumpkin (kabocha preferred) or butternut squash
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2 teaspoons chopped fresh thyme
  • 2 cups Arborio rice
  • ½ cup grated vegan parmesan
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon nutmeg
  • Fresh ground black pepper
  • ½ cup roasted pumpkin seeds

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula

Method
 

  1. Combine water, pumpkin, garlic, salt, and rice in a large pot (reserve cheese, pumpkin seeds, parsley, and thyme). Cook until rice is tender and creamy, about 25 minutes. Stir in the parmesan, pumpkin seeds, parsley, and thyme before serving.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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