| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 8g | 2g | 60g |
| sugars | fibre | protein | salt |
| 4g | 5g | 10g | 1.8g |
Why I Love Italian Vegan Risotto with Pumpkin and Cheese
As a culinary enthusiast hailing from Montana’s vast landscapes, blending distinct flavors and traditions takes center-stage in my cooking. This time, we’re venturing into Italian cuisine — presenting the “Vegan Risotto with Pumpkin and Cheese.” Harmonizing the classic comfort of risotto with the earthy sweetness of pumpkin and surprising tanginess of vegan cheese, this recipe manifests a unique, irresistible delight.
The Fusion of Flavors
Transcending beyond my comfort zone of Bison burgers, venison steaks, and huckleberry pies, I encountered the complexity of Italian vegan food, espousing deep flavor profiles and broad culinary methods. This vegan risotto with pumpkin and cheese, emblematic of autumn’s vibrant flavors, is a marriage between time-honored Italian risotto traditions and modern vegan culinary innovation.
This dish, reminiscent of Gordon Ramsay’s Pumpkin Risotto, provides a healthier and animal-friendly twist without compromising on flavor or texture. The vegan cheese used here imparts a cheese-like tanginess just like Parmesan would, while the pumpkin puree adds a creamy, subtle sweetness that elegantly envelops the risotto.
An Inviting Symphony of Tastes
A perfectly-cooked risotto is a symphony of flavors sliding pleasingly over your taste buds. The incorporation of fresh herbs, notably sage, balances the dish, providing a peppery undertone. That’s where this Vegan Risotto with Pumpkin and Cheese stands out from other dishes — presenting stunning harmony between the creamy Arborio rice, sweet pumpkin, and savory vegan cheese.
With a base dish as flavourful as this risotto, one can always pair it with a refreshing salad like an Italian Chopped Salad by Cookie and Kate or a hearty soup like the classic Tuscan white bean soup.
In all, this Vegan Risotto with Pumpkin and Cheese recipe encompasses the joy of trying new flavors and the rewarding journey of fusing different culinary traditions to create something truly unique and delightful. Buon Appetito!
What You’ll Need
- 1.5 cups of Arborio rice
- 4 cups of vegetable broth
- 2 cups of pumpkin puree
- 1 cup of white wine
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of fresh sage, chopped
- Salt and pepper to taste
- 1 cup of vegan cheese, grated
- 1/2 cup of vegan parmesan cheese, grated
- Parsley for garnish
Method
Step One
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant. Be careful not to overcook and burn them.
Step Two
Add the Arborio rice to the pan, and stir it around so it becomes coated with the olive oil. Allow it to cook for a few minutes until it starts to become translucent. Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
Step Three
Add the vegetable broth to your pan, about a half cup at a time, stirring continually. Allow each batch of broth to be almost entirely absorbed before adding the next. This process should take around 15-20 minutes. Make sure that the heat is not too high so the rice won’t stick to the bottom of the pan.
Step Four
Once the rice is cooked, Stir in the pumpkin puree and chopped sage. Season with salt and pepper to taste. Continue to stir until everything is well combined and heated through.
Step Five
Turn off the heat and add the vegan cheeses, stirring until they melt and become creamy. Taste and adjust the seasoning as per your preference. If necessary, you can add more vegetable stock to make the risotto even creamier.
Step Six
Serve hot, garnished with some more vegan parmesan cheese and some fresh parsley. Enjoy your Vegan Risotto with Pumpkin and Cheese!
