... Vegan Pumpkin Risotto Recipe | Dance of Stoves

Vegan Pumpkin Risotto Recipe

Vegan Pumpkin Risotto
When I was not vegan, I loved risottos because I was addicted to cheese, and also Italian food was one of my favourites. 

I rarely buy vegan cheeses because they are not exactly cheap, and they are not usually very healthy (but they are more nutritious than traditional cheese). Still, I am hooked on nutritional yeast, which adds a very cheese-like flavour to many recipes. 

Also Read: Easy Pumpkin Smoothie Recipe

If you can't find it, use brewer's yeast.

This risotto is very light; the only fat I have used is extra virgin olive oil; the rest of the ingredients have hardly any fat. You can even remove the oil and cook your vegetables in water or vegetable broth if you want.

Also Read: White Bean And Pumpkin Hummus

I know that traditional risottos are made with arborio rice or at least with round rice, but for some time, I have been trying to consume brown rice in my day to day because it is much more nutritious and healthy. 

At first, I wouldn't say I liked its texture, but since I learned to cook it and got used to its taste, I cannot live without it.

Also Read: Pumpkin And Chocolate Pancakes

Vegan Pumpkin Risotto
To keep the recipe simple, I have only used three vegetables: garlic, onion and pumpkin, although you can use whatever you want. 

Mushrooms and mushrooms, in general, are used a lot to make this dish, but I feel terrible about them; it's not that I'm allergic, although it seems that my body doesn't tolerate them, that's why we never make recipes with mushrooms on the blog.

Also Read: Millet Salad {Gluten-Free, Vegan}

Vegan Pumpkin Risotto
The cooking time of one rice or another can vary, so I recommend that you follow the manufacturer's instructions. For example, the brown rice I used is ready in 25 minutes, but other brands take longer to cook.

Vegan Pumpkin Risotto
This is not a traditional risotto. Instead, it is an express version since I usually cook the rice separately so that the recipe is simpler and not to complicate my life too much. 

Also Read: Vegan Pumpkin Fudge Recipe

If you want it to have more flavor, use vegetable broth instead of water or mix both.

To make the risotto creamier, I have whipped part of the vegetables with a bit of water, nutritional yeast and sea salt, and black pepper to taste. It is a lighter alternative to vegan cheeses or vegetable milk, and it also adds a lot of creaminess.

Also Read: Vegan Pumpkin Macaroni And Cheese

HAVE YOU MADE THIS RECIPE?

If you like rice dishes that are light, nutritious and to die for, then you have to try this Vegan Pumpkin Risotto

Do not forget to leave a comment or share a photo with the hashtag #DanceofStoves on Instagram or any social network if you prepare it.

Vegan Pumpkin Risotto
RECOMMENDED TOOL FOR MAKING THIS RECIPE (AFFILIATE LINK):

BioChef High Performance Blender

Vegan Pumpkin Risotto
Vegan Pumpkin Risotto

Vegan Pumpkin Risotto
This vegan pumpkin risotto is much lighter and healthier than traditional ones. In addition, it is made with brown rice, so it is also more nutritious.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 30 mins
  • Total: 35 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Main Dish
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • 1 1/2 cups of water or vegetable broth (375 ml)
  • 1/2 cup of brown rice (100 g)
  • Extra virgin olive oil to taste
  • Two cloves of garlic
  • 1/2 onion
  • 3 1/2 cups of pumpkin (470 g)
  • 1/4 cup of water or vegetable broth (65 ml)
  • 1/2 cup of nutritional yeast (24 g) You can use brewer's yeast, although it has gluten
  • Sea salt and black pepper to taste
  • Chopped spinach for garnish (optional)

Ingredients SCALE (2x)

  • 3 cups of water or vegetable broth (750 ml)
  • 1 cup of brown rice (200 g)
  • Extra virgin olive oil to taste
  • Four cloves of garlic
  • One onion
  • 7 cups of pumpkin (940 g)
  • 1/2 cup of water or vegetable broth (130 ml)
  • 1 cup of nutritional yeast (48 g) You can use brewer's yeast, although it has gluten
  • Sea salt and black pepper to taste
  • Chopped spinach for garnish (optional)

Ingredients SCALE (3x)

  • 4 1/2 cups of water or vegetable broth (1125 ml)
  • 1 1/2 cup of brown rice (300 g)
  • Extra virgin olive oil to taste
  • Six cloves of garlic
  • 1 1/2 onion
  • 10 1/2 cups of pumpkin (1410 g)
  • 3/4 cup of water or vegetable broth (195 ml)
  • 1 1/2 cup nutritional yeast (72 g) You can use brewer's yeast, although it has gluten
  • Sea salt and black pepper to taste
  • Chopped spinach for garnish (optional)

Instructions

  1. Cook the brown rice following the manufacturer's instructions. I put the water to heat in a saucepan or pot and when it starts to boil I throw the rice, low to medium high heat and leave it for about 25 minutes or until the water is consumed and the rice is ready. Add more water if necessary.
  2. In a frying pan, add extra virgin olive oil to taste and brown the sliced ​​garlic, the chopped onion, and the pumpkin cut into small cubes until the vegetables are done. If the oil is consumed and you do not want to add more, you can use a little water.
  3. Beat 3/4 of the vegetables in a blender with 1/4 cup of water, the nutritional yeast and sea salt and black pepper to taste.
  4. In a frying pan or in the same pot in which you cooked the rice, mix the rice with the sauce and with the rest of the vegetables.
  5. To decorate you can add chopped spinach.

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