Vegetarian Pumpkin Risotto

This no-stir pumpkin risotto recipe is the perfect festive addition to your Friendsgiving or Thanksgiving Day menu!

Directions:

1. Add the vegetable broth and bay leaf to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a very light simmer. 
2. As the broth comes to a simmer, begin cooking the aromatics. Add 2 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, add the onion and salt. Stir to combine. Cook, stirring occasionally, until the onion has softened, about 4-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. 
3. Add the Arborio rice to the pot with the aromatics, stirring to combine. Cook, stirring occasionally, until the rice is lightly toasted, about 5 minutes. The rice will take on some golden-brown color, but should not burn.
4. Increase the heat under the rice and onion to medium high, then add in the wine to deglaze. Bring the wine to a boil and cook, stirring constantly, until the wine is absorbed, about 3-4 minutes. Reserve 1 cup of the simmering vegetable broth, then carefully transfer the remaining 5 cups of warm broth to the pot with the rice. Bring the mixture to a boil, then reduce the heat to low to achieve a steady simmer. Cover the pot and cook the risotto for 20 minutes. 
5. Remove the risotto from the heat. Stir the remaining 2 tablespoons butter, the reserved vegetable broth, pumpkin puree, parmesan cheese, and nutmeg into the risotto. Cover and let the pot stand for 5 minutes. 
6. Serve the pumpkin risotto immediately, topped with fresh sage leaves and/or extra grated parmesan as desired. 

Tip: To make it vegan and/or dairy-free: Use coconut oil in place of the butter. Omit the parmesan cheese – be sure to taste and add some extra salt to account for the saltiness that parmesan would add.

 

Recipe and image courtesy of @playswellwithbutter