Vegan Pumpkin Risotto

Servings:

Author:

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
40 minutes

Main Course

pumpkin risotto vegan pumpkin risotto

Instructions

1 In a medium saucepan, mix together the vegetable stock and pumpkin puree over
medium heat. Bring to a boil and reduce the heat to a simmer and cover.
2 Melt the vegan butter in a large saucepan over medium heat. Then, add the
shallot and salt. Cook until softened, about 2-3 minutes. Add the thyme and
Arborio rice and cook for another minute.
3 Next, add the white wine vinegar and a ladle ( or cup ) of the warm vegetable
pumpkin stock and cook, stirring occasionally, until the liquid has evaporated.
Add another ladle of stock, and continue cooking until evaporated again.
Continue cooking, adding a ladle of stock at a time, and allowing to evaporate
in between each addition.
4 Cook until the rice is done and is creamy in texture, this will take about 30-35
minutes.
5 Mix in the vegan parmesan, chopped parsley, and nutmeg. Add salt and pepper to
taste. Top with the remaining parsley, and chopped pecans. Serve immediately.