Pumpkin Spice and Everything Nice: A Risotto Revelation
Well hello there, fellow food adventurers! Seems like Mother Nature decided to throw a bit of a tantrum, and honestly, who can blame her? But while the wind howls and the leaves dance in a chaotic ballet, I find myself drawn to the warm embrace of my kitchen. Today's mission? A vegan pumpkin risotto so good, it'll make you forget all about the storm outside.
Now, risotto might have a reputation for being a diva, but trust me, it's just a bit misunderstood. With a few simple tricks, it’s totally achievable. It’s not about being a culinary genius; it's about having a bit of fun in the kitchen and creating some magic. So, grab your apron, and let's get started!
The Star Ingredients:
- Pumpkin Power: Forget those watery Halloween pumpkins, we're talking about the real deal - butternut squash, kabocha, or even acorn squash. Roast them until they're sweet and caramelized and your kitchen smells divine. We’ll puree some for the risotto base and save some beautiful chunks for topping.
- Rice, Rice, Baby: Arborio or Carnaroli rice are your golden tickets here. They’re the starchy heroes that make risotto so delightfully creamy. No rinsing allowed - we need all that starch!
- Wine Not? A splash of white wine adds a layer of complexity, but if you're skipping alcohol, a bit of extra stock and a touch of balsamic vinegar will do the trick. It's all about balance.
- Garlic Goodness: We’re talking garlic in two forms here! Sautéed garlic for immediate brightness and roasted garlic for a mellow, sweet depth. Because why have just one form of deliciousness?
- Veggie Stock Vibe: Homemade veggie stock is always a winner, but don't sweat it if you're short. Water, miso, nutritional yeast, and that gorgeous roasted pumpkin puree can also create magic. It’s like a flavor party in your pot!
- Miso Magic: This is our umami booster. Miso is salty, rich and delicious and gives the pumpkin a flavour boost. If you haven't cooked with it before - give it a go.
- Nutritional Yeast – The Cheesy Secret: A sprinkle of nutritional yeast adds a delightful cheesy note. We're ditching the dairy, but we're certainly not ditching the flavor!
- Vegan Cream Dream: A touch of vegan cream (oat, soy, or cashew) adds richness and helps make a truly luxurious risotto. Cashew butter diluted in water works well, too, for a hint of sweetness!
- Lemon Zest or Balsamic Best?: A squeeze of lemon or a dash of balsamic can make the flavours pop even more, so have a taste and decide what's needed.
- Almond Bacon Bliss: Crispy almond bacon, is totally optional but if you are a sucker for salty and savory like me, definitely include it! It is an amazing texture and flavor boost.
The Risotto Rhythm:
- No Rinsing: We need all the starch, so no rinsing. We are ready to rock 'n' roll as soon as the rice hits the pan.
- Low and Slow: Keep the heat at low-medium. This isn't a race; it's a gentle dance of flavors.
- Warm It Up: Keep your stock warm and ready to go so it will cook the rice evenly
- Stir, Stir, Stir: Keep the pot moving so that the rice releases it's starch and helps make our risotto super creamy.
- Al dente Delight: Cook the rice until it's tender but still has a little bite. It’s al dente, baby!
- Rest and Rejuvenate: Once your rice is cooked to perfection, turn off the heat, cover the pan, and let it rest for a few minutes. It’s time for the risotto to relax and the flavors to meld.
The Recipe
Yields: 4 servings
Prep time: 30 minutes
Cook time: 60 minutes
Ingredients:
- 750g / 26oz firm pumpkin (butternut squash, kabocha, or acorn squash)
- 45ml / 3 tbsp olive oil, divided
- 1 head of garlic + 3 garlic cloves, divided
- 10 sage leaves
- 1 large onion, finely diced
- 750ml / 3 cups vegetable stock or water
- 2 tbsp / 36g white miso paste
- 3 tbsp nutritional yeast (optional)
- 300g / 1 ½ cups risotto rice
- 180ml / ¾ cup vegan white wine
- Salt and black pepper, to taste
- 60ml / ¼ cup vegan cream OR 1 tbsp / 12 g of cashew butter in 60ml / ¼ cup water (optional)
- 15ml / 1 tbsp quality balsamic vinegar or lemon juice (optional)
- Almond bacon bits, for topping (optional, see recipe here) - we recomend it!
Method:
- Preheat oven to 220°C / 425°F. Dice pumpkin, coat in 1 tbsp olive oil, season, and spread on a baking tray. Cut off the top of a garlic head, drizzle with ½ tsp olive oil, wrap it in baking paper, and place on the tray with pumpkin.
- Roast for 20 minutes then stir pumpkin. Check garlic for softness. Roast the pumpkin until soft and charred (about 10 mins more).
- Heat 2 tbsp olive oil in a pot with a lid. Add sage leaves and fry until crispy (30-45 seconds), remove and place on kitchen paper. Set aside.
- Add diced onion to sage flavored oil and fry until translucent. Season lightly.
- Warm up veggie stock in separate pot. Mix a splash of warm stock with miso and nutritional yeast in a bowl, then add back to the main pot. Keep stock warm.
- Add chopped garlic to onion and fry until fragrant (2 minutes). Season.
- Mix in the rice and fry for a few seconds. Stirring to toast it a little
- Add white wine and stir until absorbed by the rice. Then add the first 60ml/ ¼ cup of stock
- Keep adding the stock, in small amounts, letting each portion be fully absorbed before adding the next, stirring often
- Once pumpkin is ready, blend 1 cup of pumpkin, garlic cloves from the roasted head and 1 cup of water in a blender. Blend until smooth then add it to the stock, and warm up.
- Keep on adding stock until rice is nearly cooked. Reduce liquid at the end to reach the correct al dente consistency
- Stir in vegan cream (if using). Season to taste and add balsamic if needed. Turn off the heat and let rest for 3-5 minutes with the lid on.
- Divide between bowls, top with roasted pumpkin, crumbled sage, and almond bacon.
Notes
- Vegan Cream: Oat, soya, or cashew cream work well. For quick cashew cream, soak 35 g / ¼ cup cashews in boiling water for 30 minutes, drain, and blend with 120 ml / ½ cup water until smooth.
Final Thoughts
And there you have it—a comforting, flavor-packed vegan pumpkin risotto that's as easy to make as it is delightful to eat. Whether it’s a stormy night or a cozy evening, this dish is sure to bring a little sunshine to your table. Happy cooking, friends!