Vegan Pumpkin Risotto
Perfectly Creamy and Easy to Make.
Servings: 2 people
Ingredients
- 3 Tablespoons Extra-virgin Olive oil
- 1½ cup Risotto rice (example: arborio rice)
- 150 ml White wine
- 1 Onion, chopped
- 50 g Leek, chopped
- 2 Garlic cloves, minced
- 500 g Pumpkin (remove the seeds, the skin and chop them into small pieces)
- 3 cups Water (you will use this water to cook the pumpkin, and then the same water will be used in the risotto to cook the rice)
- 1 Tablespoon Vegetable bouillon
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon Spice sauce (optional)
Instructions
- In a pot, add the water, pumpkin and the vegetable bouillon. Let it cook in medium-low heat for about 12 minutes or until the pumpkin is very soft.
- In a medium-high pot, add the olive oil, garlic, onion and leek. Cook them for around 3 minutes.
- Add the rice and the wine, cook it for another 3 minutes.
- Add all the cooked pumpkin at once and one cup of the water (the same water that you cooked the pumpkin, do not add everything at once). Keep stirring all ingredients together, you should mix it frequently, but not constantly.
- Slowly add more water, half a cup at a time, only as needed. You will keep stirring and adding water (when the mixture gets too dry) until the rice is fully cooked. This will last about 15 minutes. You can try the rice from time to time to check if it is already cooked. Once the rice is cooked, add the Worcestershire sauce, spice sauce, salt and black pepper. Mix it well.
- Serve it immediately, garnish with some olive oil and parsley. It goes well with a green salad on the side.
