Pumpkin Risotto

One of my favorite cozy meals in the winter is risotto so naturally I had to make a pumpkin version. I served this at a fall dinner party a few weeks ago and it was devoured quickly. This recipe is vegan, but you would never know with the creaminess the coconut milk adds. While risotto is not a quick meal to make, I find it relaxing to stir and sip wine while it is cooking. It always makes the house smell amazing too. 

1 15oz can pumpkin puree

3 cups vegetable broth

2 tablespoons olive oil

8 fresh sage leaves, 4 whole and 4 chopped

1 yellow onion diced

3 cloves minced garlic

1 ½ cups arborio rice

1/8 teaspoon nutmeg

1 cup white wine

One can full fat coconut milk

1 teaspoon salt

freshly ground pepper

2 tablespoons pumpkin seeds for garnish

Add pumpkin and vegetable broth to a small saucepan, whisk, and simmer on low heat.

In a large shallow pan, heat the olive oil over medium high heat. Add the 4 fresh sage leaves and cook 1 minute, should be lightly browned. Remove with a slotted spoon and place on a paper towel.

Add the onion, garlic, chopped sage leaves, and pinch of salt to the remaining oil. Cook until onions become translucent (5-7 minutes) and stir frequently. Stir in the arborio rice and nutmeg and cook 2 minutes. Add in the white wine, stir, then add in 1 cup of the broth mixture and bring to a boil. Reduce heat to low and simmer. Continue to add in remaining broth 1 cup at a time. After each cup is added, stir, and let reduce before adding another cup. Continue to stir frequently to prevent any sticking at the bottom of the pan. Also, the secret to risotto is cook low and slow. This process will take 25-30 minutes.

Once all the broth has been added, stir in the coconut milk, and let reduce while continuing to stir. Add in 1 teaspoon salt and freshly ground pepper. Also, taste for seasoning and to check doneness of risotto. There should not be any crunch to the risotto. 

Serve in bowls garnish with a sage leave and a sprinkle of pumpkin seeds.

Serves 4

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