Italian · Dinner
Pumpkin Rice
Creamy arborio risotto built on roasted pumpkin, simmered with vegetable stock and white wine, finished with nutmeg, sage and vegan parmesan. This Italian vegan dish highlights autumn squash sweetness balanced against nutty umami richness.
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
398Calories
9.7gProtein
13.8gFat
66.9gCarbs
8.8gSugar
6.2gFiber
1142mgSodium
0mgChol
4.9gSat Fat
535mgPotassium
90mgCalcium
2.9mgIron
0mcgVitamin B12
15mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
low-calorie
rich-umami
hidden-gems
gluten-free
vegan
Instructions
1
Prep
Peel and dice the pumpkin into 1cm cubes and finely dice the onion. Warm the vegetable stock in a small saucepan over low heat.
2
Heat the olive oil in a heavy-bottomed saucepan over medium heat and sweat the onion for 3–4 minutes until soft and translucent. Add the pumpkin and sauté for 5 minutes, stirring occasionally, until edges soften and turn golden.
3
Stir in the arborio rice and toast over medium heat for 1–2 minutes until grains turn glossy at the edges. Pour in white wine and stir for 1 minute until liquid evaporates and alcohol smell is gone.
4
Add stock one ladle at a time over medium-low heat, stirring and waiting for each ladle to absorb before adding the next, for 18–20 minutes until creamy and tender.
5
Remove from heat and stir in vegan butter, vegan parmesan, nutmeg and sage until glossy. Spoon into a shallow bowl, season with salt and black pepper, and top with extra vegan parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g arborio rice
- 11 oz311g pumpkin
- 3 1/2 cups840ml vegetable stock
- 4 tbsp60ml white wine
- 11 onion
- 2 tbsp30ml olive oil
- 2 tbsp30g vegan butter
- 2 tbsp16g vegan parmesan, plus extra to finish
- 22 small pinch ground nutmeg
- 44 fresh sage leaves
- salt, to taste
- black pepper, to taste
