- 1/2 medium butternut squash or pie pumpkin, or 1 cup pumpkin puree
- 1 tbsp olive oil
- 1/3 cup diced onion
- 1 cup Arborio rice (brown rice can work; texture and cooking time will differ)
- 1/4 cup dry white wine
- 3 1/2 cups vegetable broth
- 1/4 cup vegan Parmesan or nutritional yeast
- salt to taste
For the pumpkin or squash: Preheat the oven to 450 F. Slice the squash or pumpkin in half, place on a baking sheet, and bake 40 minutes or until the flesh is soft and tender. (Note: The risotto can be prepared while you’re waiting for the pumpkin to bake.) Scoop the flesh into a bowl, removing and discarding the seeds, and mash with a fork. If you’d prefer a little texture, you can peel and dice 1/4 of the squash/pumpkin instead of mashing it.For the risotto: Heat the oil over medium heat in a shallow saucepan or skillet. Add the onion and cook until it begins to brown. Add all of the rice, and stir for about a minute. Add the wine, and continue cooking over medium heat (stirring often) until the rice absorbs the wine and the pan is mostly dry. Pour in 1 cup of the vegetable broth, and cook until the rice has absorbed the broth, stirring often. Repeat with another cup of stock until the liquid is absorbed. Continue this way until the rice is fluffy and creamy—sometimes not all of the stock will be used before the rice looks creamy, so don’t worry if you haven’t used it all. Lower to a simmer, stir in the squash or pumpkin, then stir in the nutritional yeast. Add salt to taste. Traditional recipes suggest letting risotto sit for 5-10 minutes before serving.View Nutrition Facts
Calories: 206kcal