Vegetarian Pumpkin Risotto
This no-stir pumpkin risotto recipe is the perfect festive addition to your Friendsgiving or Thanksgiving Day menu!
- Add the vegetable broth and bay leaf to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a very light simmer.
- As the broth comes to a simmer, begin cooking the aromatics. Add 2 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, add the onion and salt. Stir to combine. Cook, stirring occasionally, until the onion has softened, about 4-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the Arborio rice to the pot with the aromatics, stirring to combine. Cook, stirring occasionally, until the rice is lightly toasted, about 5 minutes. The rice will take on some golden-brown color, but should not burn.
- Increase the heat under the rice and onion to medium high, then add in the wine to deglaze. Bring the wine to a boil and cook, stirring constantly, until the wine is absorbed, about 3-4 minutes. Reserve 1 cup of the simmering vegetable broth, then carefully transfer the remaining 5 cups of warm broth to the pot with the rice. Bring the mixture to a boil, then reduce the heat to low to achieve a steady simmer. Cover the pot and cook the risotto for 20 minutes.
- Remove the risotto from the heat. Stir the remaining 2 tablespoons butter, the reserved vegetable broth, pumpkin puree, parmesan cheese, and nutmeg into the risotto. Cover and let the pot stand for 5 minutes.
- Serve the pumpkin risotto immediately, topped with fresh sage leaves and/or extra grated parmesan as desired.
Tip: To make it vegan and/or dairy-free: Use coconut oil in place of the butter. Omit the parmesan cheese – be sure to taste and add some extra salt to account for the saltiness that parmesan would add.
Recipe and image courtesy of @playswellwithbutter