Autumn is the perfect time for all things warming. From piping mugs of coffee and tea to bundling up in your favorite sweater and scarf, fall is synonymous for cozy. So of course when we came across this pumpkin risotto recipe, we knew it would be the perfect, cozy fit for the season.
Many people feel intimidated by making risotto from scratch, but try not to fret! The key is to simply continue to stir as the rice absorbs all the flavor and goodness of the pumpkin and stock. Yes, this make the recipe more directly involved than baking or simmering, but the end result is completely worth the work.
If you’re looking to wow your family and friends at your next holiday shindig, whip this risotto up. It is silky, creamy, flavorful AND wholly plant-based. Using Farmer’s Market canned pumpkin and Miyoko’s butter really puts this risotto above others. And now that both of these products are on sale, you can see exactly what we are raving about!
- Knob of Miyoko’s butter
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 1/4 tsp nutmeg
- 1 tbsp maple syrup
- 250g arborio risotto rice
- 500 ml vegetable stock
- Glass of white wine
- 1/4 can Farmer’s Market pumpkin puree
- Handful of sage and extra to garnish
- Handful of chopped walnuts
- Vegan Parmesan (optional)
Ready to get started? Head over to The Lovely Drawer for the details. Bon Appétit!