Vegan Pumpkin Risotto
Ingredients
- 1 onion, diced
- 1 tbsp olive oil
- 2 cups arborio (risotto) rice
- 1 cup white wine--didn't use, substituted extra cup of vegetable broth
- 4 cups vegetable broth
- 1 cup canned pumpkin--used my homemade purree!
- 1 tsp fresh ginger, grated or minced
- 1 tsp nutmeg
- 1 tbsp chopped fresh basil--didn't have so used rosemary instead
- 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.
Cooking the risotto with the homemade pumpkin puree I made in October! So rich and yet so vegan at the same time!
Had to add a little more veggie to the dish, so here are some canned carrots and peas with corn simmering on the stove. Canned, simple and still pretty darn delicious! Ha
What a great presentation, right?
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