Description
This Creamy Pumpkin Risotto is the perfect way to showcase seasonal flavors in a luxurious, creamy dish that feels like a big warm hug.
Ingredients
Scale
- 2 cups arborio rice
- 1 cup white wine
- 3 cups filtered water or vegetable broth
- 1 medium shallot finely chopped
- 3 cloves garlic
- 2 tbsp lemon juice
- 1 tbsp ground sage
- 1 tsp cumin
- 1 tsp sea salt
- 2 tbsp fresh sage finely chopped
- 1 tbsp fresh thyme finely chopped
- 12 oz mushrooms chopped and fried in a little bit of oil
Instructions
Set Instant Pot to “sauté setting“. Add a tablespoon of oil and heat for 2 minutes. Add garlic, shallots, cumin, ground sage, sea salt, herbs and rice and stir until well-incorporated. Sauté for 10 minutes, stirring frequently with a wooden spoon.
Add white wine, lemon juice and a cup of filtered water to pot. Stir and sauté for another 5 minutes, stirring frequently.
Stir in pumpkin puree and sauté until all liquid is absorbed, continuing to stir frequently.
Once all liquid is absorbed, add in the remaining 2 cups of filtered water to your pot. Place Instant Pot on the rice setting in the Instant Pot. Cover and cook until all remaining liquid is absorbed, about 10 minutes.
While risotto is cooking, stir-fry the mushrooms until crispy in a little bit of oil or vegetable broth. Set aside.
Once risotto is done, you can add more liquid and/or pumpkin puree to make it creamier or serve as is, topped with a dollop of vegan butter, crispy mushrooms and fresh herbs. If you want to get fancy, sprinkle with vegan Parmesan cheese.
- Prep Time: 20
- Cook Time: 25
Nutrition
- Serving Size: 4
- Calories: 407
- Sugar: 2g
- Fat: 1g
- Fiber: 5g
- Protein: 10g