Pumpkin Sage Risotto
Pumpkin Sage Risotto is a fall-themed showstopper that's naturally vegan and gluten-free. It's a delicious meal, perfect for cold fall nights.
Ingredients
- 6 Cups Vegetable Broth
- 1 15 Ounce Can Pumpkin
- 2 Medium Shallots sliced
- ½ Cup Dry White Wine like pinot grigio or sauvignon blanc
- 1 ½ Cups Arborio Rice
- 16 Ounces Mushrooms
- ¼ Ounce Sage plus more for topping
- Salt and Pepper to taste
Instructions
- Heat broth and pumpkin on low. Keep warm throughout the process.
- Add 1 tablespoon vegetable broth to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- In a separate pan cook the mushrooms and sage. Sauté the mushrooms and sage using a bit of the vegetable broth mixture for about 5 minutes, until the mushrooms are soft.
- Remove the rice from heat, and stir in mushrooms. Taste and season with salt and pepper.
- Spoon into bowls, top with additional sage, and enjoy.
Nutrition
Calories: 259kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 398mg | Potassium: 478mg | Fiber: 6g | Sugar: 6g | Vitamin A: 11766IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 4mg