Description
Creamy pumpkin risotto made with Arborio rice, pumpkin, cashews, shallots and garlic. This cozy fall dinner is naturally vegan and gluten-free with no wine or store-bought broth needed.
Ingredients
Units
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- 4 tablespoons pure avocado oil
- 2 large shallots, finely diced
- 1 3/4 teaspoons fine salt
- 4 large garlic cloves, minced
- 1 cup Arborio rice
- 1 cup pumpkin purée
- 1/3 cup raw cashews, soaked and drained
- 4 cups filtered water
- 1 tablespoon pure maple syrup
- 1/4 teaspoon garlic powder, optional
- Freshly ground black pepper, to taste, optional
- 2 tablespoons pure avocado oil or vegan butter, for finishing
- Finely grated vegan Parmesan, for serving, optional
Instructions
- Add 4 tablespoons avocado oil to a 6-quart non-stick, non-toxic Rondeau over low heat (or use a large, heavy-bottomed pot). Add the shallots and salt and sauté until the shallots are soft and translucent.
- Add the minced garlic and cook for another 2–3 minutes, stirring frequently and being careful not to let the garlic brown.
- Add the Arborio rice and stir well to coat it in the oil and aromatics. Toast the rice over low heat for 3–5 minutes, stirring frequently.
- Meanwhile, add the pumpkin purée, soaked and drained cashews, filtered water and maple syrup to a high-speed blender. Blend on the highest speed for about 1 minute, until completely smooth and creamy with no detectable grittiness.
- Pour the pumpkin-cashew broth into a medium saucepan and warm it over medium-low heat until steaming. Reduce the heat to low and keep warm while the rice cooks. Do not boil.
- Increase the heat underneath the rice to medium-low. Add about 1 cup of the warm pumpkin-cashew broth and stir well. Adjust the heat as needed to maintain a gentle simmer.
- Cook uncovered, stirring regularly, until most of the liquid has been absorbed. Add another ½–1 cup of warm pumpkin broth and continue cooking. Repeat, adding more broth as the rice absorbs it, until the rice is tender and the risotto is creamy, about 25–35 minutes.
- Taste the rice before removing it from the heat. It should be tender throughout without a hard or chalky center. If you've used all of the pumpkin broth and the rice still needs additional cooking, add hot water ¼ cup at a time and continue simmering until tender.
- Stir in the optional garlic powder and freshly ground black pepper to taste.
- Remove from the heat. Immediately stir in 2 tablespoons avocado oil or vegan butter until completely incorporated and the risotto looks silky and glossy.
- Serve immediately topped with finely grated vegan Parmesan and additional black pepper, if desired.
Notes
- Cashews: For the smoothest pumpkin broth, soak the raw cashews before blending and use a high-speed blender.
- Consistency: Risotto should be creamy and loose rather than stiff or dry. It will continue to thicken as it sits, so additional hot water can be stirred in as needed before serving.
- Cooking time: Rather than relying solely on a specific cooking time, cook until the Arborio rice is tender throughout. If the rice still has a firm or chalky center, continue cooking and add additional hot water as needed.
- Garlic powder: The optional ¼ teaspoon garlic powder added at the end gives the finished risotto a little extra savory garlic flavor without overpowering the pumpkin.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Entree or Side
- Method: Blender and Stovetop
- Cuisine: Italian