Vegan Pumpkin Risotto
This delicious vegan pumpkin lentil risotto is perfect for a cozy autumn meal. It is simple to follow, and the end result is a hearty, comforting dish that everyone will love. So get out your pots and pans, and let's get cooking!
Ingredients
Plant-based ingredients:
- 1 cup butternut squash or pumpkin, diced and cubed
- 2 medium onion finely diced
- 3 cloves garlic minced
- 1 1/2 cup arborio rice see note 1
- 1 can pumpkin puree not filling
- 3-4 cups vegetable broth
- 2 tsp Rosemary dried
- 2 tsp thyme dried
- 1 kosher salt adjust if needed
Additional but optional:
- 1 tbsp lemon or alternatively use white wine vinegar
- ½ cup parmesan cheese for toppings
- ¼ cup parsley for garnish, fresh, chopped,
- 2 oz. coconut milk feel free to use cashew milk
Instructions
A comforting meal in one pot!
- In a nonstick pot over medium-high heat, add vegetable broth then add the onion and garlic for 5 minutes and or until the onion and garlic softened.
- Add the arborio rice, pumpkin puree, and butternut squash. Season with rosemary and thyme. Adjust to taste if needed.
- Over medium-high heat, cook them for 15 minutes or until the arborio rice and butternut squash becomes soft.
- Once cooked, transfer into a bowl then add the additional (optional) toppings. Serve warm!
- Serve warm alongside bread, roasted veggies, steamed veggies, or fall salad. Enjoy!
Notes
Recipe Note
- For the leftover, store in an airtight container for up to 2-3 months. When reheating, add tbsp of water.
Nutrition
Calories: 1677kcalCarbohydrates: 311gProtein: 47gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 3672mgPotassium: 1761mgFiber: 26gSugar: 30gVitamin A: 69503IUVitamin C: 72mgCalcium: 832mgIron: 23mg
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