- 1 ½ cup arborio rice
- 6 cups vegetable broth
- 1 cup pumpkin puree
- 2 tablespoons vegan butter
- ¼ cup coconut milk
- 1 tablespoon fresh thyme
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 ½ teaspoon salt
In a large pan/skillet, melt the butter over medium-high then sauté the onion for about 2-3 minutes until soft and translucent. Add the garlic and thyme and saute for another minute, until fragrant.
Add the rice and toast for 1 minute, stirring constantly. The rice will look shiny once coated with butter.
Stir in 1 cup of the vegetable broth, lemon juice, vegan cream, pumpkin puree, and salt. Once the rice has absorbed all the liquid, bring down the heat to medium-low. Using a ladle, scoop one ladle full of vegetable broth into the rice and stir until it has mostly evaporated, stirring constantly. Continue doing this, one ladle at a time, until all the vegetable broth is used and the rice is thick and cooked. This will take about 20-25 minutes until the rice will be creamy but have a slightly al dente texture.Note: You may need to add 1 - 2 more ladles of hot water depending on how quickly the rice is cooked.
Top with some vegan parmesan cheese and/or parsley to serve serve.
Serving and Storing - Top with vegan parmesan cheese and parsley to serve immediately. Risotto can be served alongside cauliflower steaks or with a fresh salad. Leftover risotto should be stored in the refrigerator for up to 3 days.
Reheating - To reheat, gently reheat the risotto over the stovetop. You may need to add about ¼ cup of water as the risotto reheats for extra creaminess.
Variations - Don't like pumpkin? Use butternut squash or sweet potatoes instead.
- Use short grain rice such as arborio. This rice absorbs the liquids and gives you the classic risotto texture.
- Take your time. Risotto is made by the rice slowly absorbing the vegetable broth one ladle-full at a time. Cook over low heat, maintaining a slow simmer.
- While the rice absorbs the liquid, make sure to stir constantly to encourage an even cook and prevent burning.
- If the rice is still not rich and creamy after all the vegetable broth is used up, you may have cooked it down too quickly. Simply add 1 - 2 more ladles of hot water until you have the desired consistency.
Calories: 282kcal | Carbohydrates: 51g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1592mg | Potassium: 223mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7090IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 3mg