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Vegan Pumpkin Risotto Recipe

User Rating 3 Star Rating (3 Reviews)

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Vegan Pumpkin Risotto Recipe
A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan. Looking for more velvety and perfect risotto recipes? Here's a few fantastic vegetarian risottos which make great main dishes. 

See also: More healthy pumpkin recipes to try

Ingredients:

  • 1 onion. diced
  • 1 tbsp olive oil
  • 2 cups arborio (risotto) rice
  • 1 cup white wine
  • 4 cups vegetable broth
  • 1 cup canned pumpkin
  • 1 tsp fresh ginger, grated or minced
  • 1 tsp nutmeg
  • 1 tbsp chopped fresh basil
  • 1 tbsp margarine
  • salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.

Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.

Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

More Vegetarian and Vegan Pumpkin Recipes:

User Reviews

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 4 out of 5
Good Gluten Free Recipe, Guest Pammee53

We made this recipe on Thanksgiving for our daughter who was recently diagnosed with celiac. Her food options are so limited, it was nice she was able to find this combination. It was pretty tasty, and everyone enjoyed it. I'm sure she will make it often in the future and I certainly will have it ready for her when she comes to visit.

2 out of 2 people found this helpful.

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