Creamy Pumpkin Risotto with Brussels Sprouts

This Vegan Pumpkin Risotto with Brussels Sprouts is the perfect fall comfort
food. It‘s healthy, gluten-free, and incredibly delicious! The recipe is simple
and ready in only 30 minutes.

Servings: 4 servings

Author: Bianca Zapatka

Vorbereitungszeit
5 Minuten

Zubereitungszeit
20 Minuten

Arbeitszeit
25 Minuten

Course:

Instructions

1 Heat the olive oil in a skillet or saucepan. Sauté the onions until translucent
for about 2-3 minutes. Add the garlic and the rice and cook for 1 minute longer,
stirring frequently to prevent burning.
2 Then deglaze with white wine and cook until the wine has evaporated. Reduce the
heat to medium and begin adding broth into the rice, a ladle at a time until
rice absorbs each batch of liquid. Also, add pumpkin puree
[https://biancazapatka.com/en/2017/10/27/pumpkin-puree-3-ways-to-make-it/] and
coconut milk while cooking. Cook for about 15-20 minutes until the rice is al
dente and the risotto is creamy (don't forget to stir frequently to prevent
burning).
3 For more creaminess, stir in vegan parmesan cheese and season with salt and
pepper to taste.
4 Blanch the brussels sprouts in boiling water for 3-4 minutes or until just
starting to soften. Drain and refresh in cold water to stop them from cooking
further.
5 Heat the olive oil in a pan over medium-high heat and fry the Brussels sprouts
for about 3-5 minutes until crisp and golden-brown from all sides. Season with
salt and pepper to taste.
6 Meanwhile, toast the pecan nuts in a small pan without adding oil.
7 Serve everything together and enjoy!

Creamy Pumpkin Risotto with Brussels Sprouts

Course:

🧂 Ingredients

Instructions

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